Spicy Sour Dumpling Hot Pot
For best results, use the original brine from kimchi as the base of the broth, with only a small amount of chicken stock added. Blanching tofu in salted water prevents it from breaking apart and helps it absorb more flavor. Choose long-fermented Korean kimchi for the deepest tang, and use the brine from store-bought kimchi packs as a natural, flavorful seasoning. Smaller dumplings are ideal for this dish, and the more fermented kimchi you add, the more pronounced its tangy, spicy flavor will be.
Story
This warming, flavor-packed hot pot is the perfect cozy meal for chilly days, pairing plump homemade dumplings, silky soft tofu, and bright, tangy fermented kimchi in a deeply savory, spicy broth. The secret to its signature bold, balanced flavor lies in the kimchi brine: using the natural liquid from fermented kimchi as the base of the broth amps up the tangy, spicy notes without needing extra seasoning, while just a small splash of chicken stock adds mellow depth to round out the profile. Tender tofu added to the pot soaks up all the rich, spicy broth goodness, staying perfectly intact. The star of the show is long-fermented Korean kimchi, whose slow-developed sour-spicy taste only gets more pronounced the more you add, making every bite of dumpling and tofu burst with that craveable, bright heat. Smaller dumplings work best here, as they cook through quickly in the bubbling broth and soak up all that delicious kimchi-infused flavor.
Ingredients
pickled spicy cabbage
to taste / as needed
Korean chili paste
to taste / as needed
chicken broth
to taste / as needed
rolled lamb slices
to taste / as needed
golden needle mushroom
to taste / as needed
dumplings
to taste / as needed
spinach
to taste / as needed
black wood ear mushroom
to taste / as needed
fish balls
to taste
sweet potato balls
to taste
tofu
to taste
vegetable oil
to taste
large scallion
to taste
garlic
to taste
ginger
to taste
Instructions
1
Step 1
Ingredients: kimchi, chicken broth, Korean chili paste, dumplings, tofu, homemade sweet potato balls, enoki mushrooms, spinach, garlic, scallion, ginger, hot chili pepper, lamb rolls
2
Step 2
Cut the tofu into cubes
3
Step 3
Blanch in boiling water, then remove and set aside
4
Step 4
Slice the scallion, ginger and garlic; cut the scallion into segments and mince the ends, cut the hot chili pepper into rings
5
Step 5
Slice the kimchi
6
Step 6
Rinse the enoki mushrooms; rinse the spinach and cut it into segments
7
Step 7
Take out the dumplings
8
Step 8
Heat the pan, add cold oil, then add the scallion, ginger, garlic and red chili rings, and stir-fry briefly
9
Stir-fry kimchi
Then add the kimchi, and stir-fry until evenly mixed.
10
Add Korean chili paste
Add Korean chili paste to the pot.
11
Add chicken broth and mix
Add chicken broth, and stir until well combined.
12
Boil ingredients for hot pot serving
Bring the mixture to a rolling boil over high heat, then add tofu cubes, dumplings, sweet potato balls, lamb rolls, and other desired ingredients. Pour into an electric hot pot, and enjoy eating while the ingredients cook.
