I love good Korean street food, as well as a good Chinese hot pot, but life has been so busy lately that I sadly don’t have that type of time commitment. My sweet Chinese friend recently told me that I don’t need to whip out the extravagant hot pot with all the bells & whistles to enjoy those tasty flavours. She suggested throwing all my hot pot & Korean favourites into a pan and cooking it on the stove top!
I am very excited to report that this dish I’m sharing with you today turned out even better than I had hoped! It’s actually pretty fantastic! The aromatic flavours make it seem like it’s been cooking on a low simmer for hours. Would you believe that from start to finish this dish cooks in less than 30 minutes?
Making my delicious ode to the Korean street food mixed with elements of Chinese hot pot is easy and fun. Give my recipe a try, I know you'll love it as much as I do!
INGREDIENTS:
Chinese cabbage
Enoki mushrooms
Tofu
Assortment of frozen fried fish balls
3 cups of your choice of broth
1 pack of Nongshim Shin Ramyun Gourmet Spicy Noodles
Soy sauce
Sesame oil
Chili oil (optional)
Kimchi (as much as you want!)
2 slices of processed cheddar cheese
STEPS:
Add the sesame oil & olive oil to a large, nonstick pan at medium temperature.
Start adding your ingredients, I like to keep them in their own little areas of the pan. I start with the cabbage, followed by the enoki mushrooms, tofu, then I added all the frozen ingredients.
Add your broth to the pan and bring to a boil.
Add the seasoning pack from your Shin noodles (if you don’t want it to be spicy, limit how much of the spicy sauce you add.
For extra spice: Add the chili oil, and/or any hot sauce you’d like. I add kimchi here.
Top with your Shin noodles, followed by your cheese. Reduce heat to a simmer and cover for 10 minutes.
Uncover and stir. You can leave it uncovered for the next 5-10 minutes. it doesn’t need more than 20 minutes total time on the stove.
Bon appétit! Enjoy!
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