Korean Chicken Hotpot
A comforting, vibrant hotpot featuring tender bone-in chicken thighs, caramelized carrots, and earthy shiitake mushrooms simmered in chicken broth. Layered with silken tofu, nutritious greens, and tangy kimchi, it is served over toasted sesame wholemeal noodles with a fresh squeeze of lime.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Toast sesame seeds and dry-fry the shiitake mushrooms until golden, then set aside. → Sear prepped skinless bone-in chicken thighs and sliced carrots until caramelized, then pour in chicken stock and simmer for 20 minutes. → Add spring onions, mushrooms, tofu, chili sauce, soy sauce, and kale to simmer gently. → Cook the wholemeal noodles, drain, and toss with sesame oil and toasted sesame seeds. → Turn down the heat on the hotpot, stir in the chopped kimchi, and ladle over the noodles with a squeeze of lime.
Cooking Steps
Brief Cooking Order
Toast sesame seeds and dry-fry the shiitake mushrooms until golden, then set aside. → Sear prepped skinless bone-in chicken thighs and sliced carrots until caramelized, then pour in chicken stock and simmer for 20 minutes. → Add spring onions, mushrooms, tofu, chili sauce, soy sauce, and kale to simmer gently. → Cook the wholemeal noodles, drain, and toss with sesame oil and toasted sesame seeds. → Turn down the heat on the hotpot, stir in the chopped kimchi, and ladle over the noodles with a squeeze of lime.
Introduction
A comforting, vibrant hotpot featuring tender bone-in chicken thighs, caramelized carrots, and earthy shiitake mushrooms simmered in chicken broth. Layered with silken tofu, nutritious greens, and tangy kimchi, it is served over toasted sesame wholemeal noodles with a fresh squeeze of lime.
Step 1
Add sesame seeds to a dry pan over medium heat and toast for a couple of minutes until fragrant and golden brown. Transfer to a small bowl and set aside.
Step 2
Trim the stalks and slice the shiitake mushrooms. Dry-fry them in the pan over medium heat for about 2.5 minutes on each side until nicely browned, then remove to a plate.
Step 3
Remove the skin from the chicken thighs. Cut each thigh in half through the joint/bone to expose the marrow.
Step 4
Peel and thickly slice the carrots at an angle.
Step 5
Place the chicken pieces and sliced carrots directly into the hot dry pan without adding oil, and sear until caramelized and browned.
Ingredients List
Important Notes
Removing the chicken skin cuts out up to 70% of saturated fat, while searing skinless chicken in a dry pan relies on its residual natural fat to develop rich caramelization.
Chopping through the bone exposes the bone marrow, releasing extra depth and savory flavor into the broth as it simmers.
Add the kimchi at the very end after lowering the heat to avoid boiling off and destroying the beneficial probiotics.
Dry-frying mushrooms without oil intensifies their earthy, nutty flavor and prevents them from turning soggy.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...