Hot Pot with Korean Inspiration

Serves 4

Time 30 minutes

Ingredients

½ cup kimchi, chopped

1 tbsp gochujang (Korean chilli paste)

1L vegetable stock

200g button mushrooms

1 block of firm tofu, sliced into rectangles 

1 bunch gai lan, sliced

Lotus root – frozen, around 10 slices

Handful of bean sprouts, to serve

Dumplings

Wonton wrappers 

½ brown onion, finely chopped

¼ white cabbage, finely shredded or chopped

1 garlic clove, minced

1 tsp ginger, minced

1 carrot, grated

1 tsp sesame oil 

2 tsp soy sauce

Extra virgin olive oil

Method

Make the dumplings first. Warm a fry pan, and heat olive oil then throw in onion, ginger, garlic, cabbage and carrot. Season with sesame oil and soy sauce. Allow this to gently simmer until the liquid disappears nearly. Continue to toss. 

Once your dumpling mixture is done – spoon a small amount into the centre of a wonton wrapper and bring the edges up and scrunch – to make a money bag.

Make until you have enough or use the mixture and wrappers you have.

For the broth, add the kimchi with olive oil in another pan and cook until fragrant. Add the stock and mix in the gochujang. Allow this to simmer for 6-8 minutes.

Add dumplings to the stock along with tofu, lotus root, gai lan and mushrooms and simmer this for no more than 8 minutes.

Remove from heat, spoon into bowls and top with bean sprouts to serve.