Chige Nabe

(Korean Style Hot Pot)

Ingredients

1 container Firm Aloha Tofu

½ pound thinly sliced pork

½ pound thinly sliced beef

⅓ pound won bok kim chee

5 stalks green onions

1 bunch garlic chives

4 cups water

1 tablespoon soy sauce

1 tablespoon Japanese sake

sesame oil as needed

kochijan or miso and red chili pepper as needed

Preparation of Ingredients

1.  Cut pork into bite-size pieces and beef into small pieces. Chop won bok kim chee, green onions and garlic chives into easy-to-eat size pieces.

2. Cut tofu into easy-to-eat size cubes, or crumble by hand into chunks while cooking.

Cooking Directions

Heat sesame oil in a pot over medium heat, and sauté beef, pork and kim chee.  Once sesame oil is well-blended with the ingredients, add soy sauce, Japanese sake and water, and bring to a boil.  Season to your desired taste with kochijan or miso and red chili pepper, add tofu, garlic chives and green onions, and eat while cooking at the dining table.

What’s kim chee & kochijan?

―Kim Cheeー

Kim chee is a fermented Korean dish.  Sauté with pork to make pork kim chee.  It can also be used as an ingredient for fried rice and soups.

―Kochijanー

Kochijan, also referred to as red chili pepper soybean paste, is a seasoning essential for Korean dishes.

Quick Tip

This is a Korean home cooking recipe, so preparation and ingredients vary (clams with shells, bean spouts, wood ears, onions, etc.).   Also, dropping eggs (one per person) in the soup at last will add a great taste.