Spicy tomato kimchi hot pot
A simple hot pot featuring familiar European ingredients, with the tang of tomato and the heat of Kikkoman Kimchi Chili Sauce. Smoky bacon, sausages and melted cheese add rich umami. Quick to cook at the table and ideal for sharing.
Ingredients
Soup base:
Preparation
Step 1
2 heads of chicory – 8 bacon rashers – 120 g broccoli – 1 onion – 2 tomatoes – 1 red pepper – 150 g mushrooms (e.g. enoki, button, king oyster) – 8 sausages
Quarter the chicory lengthways and wrap each piece in a bacon rasher. Break the broccoli into bite-sized florets. Slice the onion and each tomato into 8 wedges. Slice the red pepper lengthways into strips. Clean the mushrooms, halving larger ones (button or king oyster) and separating enoki into clumps. Halve the sausages.
Step 2
500 ml chicken stock – 400 g tinned chopped tomatoes – 50 ml white wine – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Combine the chicken stock, tinned chopped tomatoes, white wine and Kikkoman Kimchi Chili Sauce in a pot. Bring to the boil to make the soup base.
Step 3
Add the bacon-wrapped chicory, broccoli, onion, tomatoes, red pepper, mushrooms and sausages from step 1 to the soup base from Step 2. Bring back to the boil, then simmer gently until the vegetables are tender and the sausages are cooked through.
Step 4
150 g pelmeni or ravioli – 100 g cheese, grated (e.g. parmesan or mozzarella)
To make a great finisher for your meal, add the pelmeni or ravioli to the remaining soup. Simmer gently until cooked through, then sprinkle with the grated cheese for a rich and creamy finish.
Tip
Feel free to customise your hot pot: use any dumplings you like in the finishing course, or swap the cheese for sour cream. For a taste of the sea, replace the sausages and bacon with 150 g of frozen mixed seafood.
Recipe-ID: 1628
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2 heads of chicory – 8 bacon rashers – 120 g broccoli – 1 onion – 2 tomatoes – 1 red pepper – 150 g mushrooms (e.g. enoki, button, king oyster) – 8 sausages
Quarter the chicory lengthways and wrap each piece in a bacon rasher. Break the broccoli into bite-sized florets. Slice the onion and each tomato into 8 wedges. Slice the red pepper lengthways into strips. Clean the mushrooms, halving larger ones (button or king oyster) and separating enoki into clumps. Halve the sausages.
500 ml chicken stock – 400 g tinned chopped tomatoes – 50 ml white wine – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Combine the chicken stock, tinned chopped tomatoes, white wine and Kikkoman Kimchi Chili Sauce in a pot. Bring to the boil to make the soup base.
Add the bacon-wrapped chicory, broccoli, onion, tomatoes, red pepper, mushrooms and sausages from step 1 to the soup base from Step 2. Bring back to the boil, then simmer gently until the vegetables are tender and the sausages are cooked through.
150 g pelmeni or ravioli – 100 g cheese, grated (e.g. parmesan or mozzarella)
To make a great finisher for your meal, add the pelmeni or ravioli to the remaining soup. Simmer gently until cooked through, then sprinkle with the grated cheese for a rich and creamy finish.
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