Spicy and Refreshing Kimchi Fish Cake Hot Pot
Spicy and Refreshing Kimchi Fish Cake Hot Pot
Kimchi Fish Cake Hot Pot with an Exquisite Broth!
A delightful Kimchi Fish Cake Hot Pot where the rich flavor of kimchi meets the chewy texture of fish cakes. Perfect for a warm meal on a chilly day, this dish can transform leftover vegetables into a fantastic meal.
Main Ingredients- 10 large Napa cabbage leaves (kimchi)
- 5 fish cakes (bar type)
- 1/2 package enoki mushrooms
- 1/2 stalk green onion
- 1/2 Tbsp minced garlic
- 1 cup anchovy broth (200ml)
- A small bunch of crown daisy (or chrysanthemum greens)
Cooking Instructions
Step 1
Prepare the large leaves of the kimchi. You can use them as they are after lightly squeezing out excess liquid, or wash them if you prefer a milder taste. Both methods work well, and the difference in flavor is minimal. Choose based on your preference.
Step 2
Lay a kimchi leaf flat, place a fish cake on top, and roll it up tightly. You don’t need to roll them excessively hard; the shape isn’t critical. Using two layers of kimchi leaves can make the roll more stable.
Step 3
Cut the rolled kimchi and fish cakes into three equal pieces and arrange them in the pot. This way, they absorb the broth beautifully.
Step 4
Add sliced cabbage, if you have any leftover, to the pot. Trim the base of the enoki mushrooms and gently separate them before arranging them aesthetically. Pour in the anchovy broth and bring it to a rolling boil over high heat. Once boiling, add the chopped green onions and minced garlic, and simmer for a bit longer.
Step 5
Finally, garnish with fresh crown daisy leaves. This dish is also a great way to use up leftover ingredients from your refrigerator, often called a ‘fridge clean-out’ meal. Enjoy this delicious Kimchi Fish Cake Hot Pot that’s both flavorful and nutritious!
