Spicy Bean Sprout Hot Pot
Natto (fermented soybeans) is the key to this dish. The spiciness of red pepper, kimchee and umami-rich natto merges nicely together in this Korean-style hot pot.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 1 bag bean sprouts (250 g)
- 150 g pork belly (thinly sliced)
- 1 1/2 tbsp soy sauce
- 1/2 tsp garlic (grated)
- 1/2 tbsp sesame oil
- 150 g Chinese cabbage kimchee (store-bought)
- 1 carrot (small) (100 g)
- 1 naga-negi long onion (100 g)
- 1 dried red chili (split in half with seeds still inside)
- 2 containers hikiwari (chopped) natto (80 g)
Cut the pork into pieces 5 to 6 cm long and massage in the [A]. Cut the kimchee into large chunks. Cut the carrot in half along its length, then thinly slice on the bias. Cut the white part of the naga-negi long onion on the bias into slices 7 to 8 mm thick, and thinly slice the green part on the bias.
Heat a pot and add the pork, and stir-fry until it changes color. Add the kimchee and dried red chili and stir-fry to bring out the spiciness.
Add 600 ml of water and bring just to a simmer, skimming off any foam that forms. Add the carrot, the white part of the naga-negi long onion, and the natto and simmer for 1–2 min, then gradually mix in 2 to 2 1/2 tbsp of miso a small bit at a time.
Top with the bean sprouts and the green part of the naga-negi long onion, and eat directly from the pot.