Tomato and honey chige hotpot

recipe

Ingredients (for 2-3 servings)

pork
Kimchi
100g
100g
cotton tofu
Shimeji mushroom
1/2
50g
tomato
garlic chives
1個
to taste
salt
Sesame oil
to taste
to taste
Chicken bone soup
Gochujang
600cc
大さじ2
[A] Soy sauce
[A] Alcohol
大さじ1
大さじ1
Recommended honey: Made in Japan Wild Flower Honey from SUGI BEE GARDEN.
Doubanjiang
2 teaspoons
1/2 teaspoon
Grated garlic
1/2 teaspoon

How to make it

1 Cut the pork into bite-sized pieces. Divide the tofu into quarters. Remove the stems from the shimeji mushrooms and separate them into small clusters. Slice the tomatoes into wedges and cut the chives into 4cm lengths.

2 Put (A) and kimchi in a clay pot, bring to a boil, then add pork, tofu, and shimeji mushrooms and simmer for about 5 minutes.

3 Add the tomatoes to ② and simmer for about 1 minute, then add salt to taste. To finish, drizzle sesame oil over the mixture, add the chives and turn off the heat.

[Tip:]
Using honey (Wild Flower Honey) will create a rich flavor, but if you prefer a lighter taste, it is better to use Acacia Honey. Please adjust the amount of doubanjiang to your liking.

The products used in this recipe.

Acacia Honey - Made in Hungary (300g/poly)

See this product

By registering for a free membership, you can purchase at a special member price.

Specialty honey store | Go to the homepage of SUGI BEE GARDEN