Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs. Great recipe for Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs. I made it using the leftover kimchi and vegetables I had in my fridge. I recommend this since you can even make the soup easily using everyday ingredients!

Serve it with some steamed rice and you'll have a one-pot dinner in no time. This kimchi stew is one of my favorite dishes for winter. It is super comforting, bold in flavor, and loaded with nutrition. You can cook Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs using 26 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

You need of Hot pot soup.
It's 4 tbsp of A- Miso.
It's 1 tbsp of A- Soy sauce.
It's 1 tbsp of A- Cooking sake.
It's 1 tbsp of A- Garlic (grated) *paste is fine too.
It's 1 tbsp of A- Chicken stock granules.
It's 1 tsp of A- Weipa (if available, also fine without it).
You need 1 tbsp of A- Gochujang.
It's 1200 ml of Water.
It's of Tofu meatballs.
Prepare 300 grams of Tofu (Silken).
Prepare 150 grams of B- Chicken thigh (ground).
Prepare 2 tbsp of B- Japanese leek (minced).
You need 1 tbsp of B- Katakuriko.
You need 1 tbsp of B- Ground sesame seeds.
You need 1 tbsp of B- Ginger (minced).
You need 1 of B- Egg.
It's of Hot pot ingredients.
You need 1 bunch of Bok choy.
You need 150 grams of Chinese cabbage.
You need 1 of Enoki mushrooms.
Prepare 2 slice of Aburaage.
You need 1 bunch of Chinese chives.
You need 1/2 bunch of Mizuna greens.
You need 1 of Carrot.
It's 200 grams of Kimchi.

It is a perfect winter weather recipe that keeps your body warm after having this delicious and satisfying dish. You can also add noodles such as udon or rice as the soup broth of this dish is so tasty. Great recipe for With Delicious Meatballs! This tastes better than using instant kimchi soup…the combination of kimchi soup and meatballs is awesome!

Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs step by step

This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood..
Combine and mix all the A- ingredients..
It's done once it's mixed like this..
Peel the skin off the carrot, and thinly slice it into strips using a peeler..
Slice like this. Thinly slice the remainder of the carrot and put them all together..
Using a clean cloth, squeeze out excess water from the tofu..
Squeeze out as much water as you can, and once it looks crumbly like this, it's done..
Combine and mix all the ingredients from step 7 and B-..
Mix well until it starts to get sticky..
In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot..
Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point..
For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it..
Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc..
Once they're wilted a little, add the carrot and aburaage..
To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor..

Chopping the meat by yourself instead of buying ground meat makes it so much more delicous! Heat the sesame oil in a hot pot over medium heat. Add the onion and cook until it's coated with the oil. Add the kimchi and stir fry with the onion and Tokyo negi. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger.