Thursday, March 28, 2024
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HomeKorean Foodkorean restaurant / Hot pot - 891

korean restaurant / Hot pot – 891

A “demand food party” that awakens your sleeping food DNA


A bright red soup that makes your mouth feel numb

The moment you put thin meat that has been ripped out in your mouth


The burning spiciness of a continent spreading like a shell

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Huajiao with a light flavor that hits the tip of the tongue

Spicy Szechuan peppers that keep the inside hot

An invigorating encounter between more than a dozen herbal medicines and spices

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A new world of spiciness that seduces you a little more and more intensely






The red hot water, filled with spiciness and various aromas, is a work of time filled with deep flavor



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Small care to soothe dull mouth







There is also a white bath with an excellent light flavor.






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Now let's enhance the rich flavor of the hot pot even more

Prepare a variety of ingredients.

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Fresh vegetables that provide the best umami and crunchy texture,

Even sauces that bring out the harmony of various flavors



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Even sauces that bring out the harmony of various flavors

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Soft meat in hot broth

Shake gently to cook




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Enjoy changing between red and white hot water according to taste

A feast of diverse ingredients




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With a mild flavor and an exhilarating scent

Hot pot, the strangely addictive appeal that captivates foodies


<Hot pot, what is your identity? >

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Even if there are people who have never eaten

“Hot pot” that no one has eaten at least once








“Hot pot” is a food you can't help but find once you try it




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“Hot pot,” which means pot of fire

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A hot pot in the form of shabu-shabu-shabu is a dish where various ingredients are lightly cooked in broth and eaten

Foods developed mainly in the humid and hot Sichuan Province



<What's the difference between shabu-shabu and hot pot? >

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First, soup


“Shabu-shabu”, which means slightly or flickly in Japanese






Whereas kelp bandang is based on a clear broth made from anchovies, etc.

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White white soup made with meat


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“Hongtang” made by adding various spices and simmering red


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“Soy milk soup” made from boiled soybeans


On the other hand, there are many types of hot pot




Second, meat


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Japanese shabu-shabu is also eaten with pork in some regions




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A hot pot that is mainly eaten with lamb



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Third, the sauce


The basis of shabu-shabu sauce is clear soy sauce




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Japanese-style sauce with flavors that do not invade the natural flavors of the ingredients




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In the case of hot pot, garlic, coriander, red pepper, sesame oil, Chinese soybean paste, etc.

It is characterized by eating various sauces separately or in combination

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In Chinese hot pot, soup and sauce are the key points of flavor



Selected by the Ongoing Demand Gourmet

Here are some “hot pot” restaurants you should go to before closing the door.

The first dining room

A hot pot restaurant full of the feel of mainland China

'Three Kingdoms' in Yeonnam-dong

Go to store information ▶

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All furniture, props, spoons, menu boards

Even small items are imported from China








“Three Kingdoms,” which feels like a Chinese store has been moved


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The appeal of red soup made with a variety of spices and medicinal materials




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Horse paste, chili oil, coriander, minced garlic, etc.

A variety of sauces that you can enjoy as you like


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A place that truly conveys the appeal of hot pot




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Chinese Chaolu tells us how to make delicious sauce!







Add peanuts , sesame seeds, green onions, coriander, Sichuan vegetables, and Chinese soybean paste all at once



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God's number







Add the spicy red soup




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Eat lamb or beef! COCK!

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If the hot pot feels salty, it is a good match for Korean tastes

I recommend a combination of sesame oil and minced garlic

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A bowl that feels like a good-natured manang holding an egg

“Red soup” on the left, “seafood soup” in the middle, and “white soup” on the right


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Han Joo-pyeong : A hot pot restaurant with a great taste for beginners



Second dining room

Feeling the earthiness of a continent in a hanok






'Mara Shangguo' in Tongin-dong

Go to store information ▶

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Enjoy the flavors of a continent in a simple hanok

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“Hongtang,” which contains Sichuan pepper and fresh whipped pepper;

“White soup” made by adding mushrooms to a clear and light boil


A place where you can enjoy a hot pot where the two soups meet and harmonize the flavors

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Fresh meat brought in every day

Boiled together in hot broth with fresh vegetables

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A place where you can fully enjoy the mild flavors of mainland China




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White soup with a fresh and refreshing flavor that is easy to drink with a little green onion


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To a flavourful department store brought directly from China

Add a little chicken to add umami and cook for a long time










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A light yet hearty flavor that supports the natural flavor of the ingredients




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I want to stay true to the flavors of the mainland

Ingredients such as Huajiao and Sichuan peppers imported from China and

Chinese herbal medicines imported from Korea

I found it after dozens of tests, after mixing it well in proportion

Sauté gently with oil on low heat for about 2 hours



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Seasonings made after 24 hours of aging and








White soup soup meets and is reborn as a rich black bath

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New Zealand lamb shoulder and beef neck without fat

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Flickering in the rich and sweet red soup stock




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Another popular menu item, “Shrimp balls”

Come out with a piping bag







Shrimp balls cooked and eaten little by little on the spot

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Give 13 shrimps, mince them slightly to keep their texture fresh








Add carrots and shiitake mushrooms and make it by hand ~




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It's best to dip shrimp balls in sesame oil+minced garlic sauce









The sweetness of garlic captures the flavor, so it's very good




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Egg, shrimp, shiitake mushroom, carrot

Made with only four ingredients








Subtle and luxurious “egg fried rice”




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Egg fried rice with a mild, mild flavor that is low in fat

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Han Joo-pyeong: Chinese hot pot that's great for a date in a private space


The third dining room

Feels like a long-established Chinese store! Hot pot & leek dumpling

'Sogosan Cheilu' in Hongdae

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An atmosphere full of Chinese vibes

A hot pot restaurant where you can relax and enjoy with friends




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A place where you can enjoy the more dazzling red hot water and the deep flavor of white hot water

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Baektang , which is similar in both visual and taste to Seolleungtang

Imbued with the feeling of a true health food




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Ingredients for white soup stock (meat bone 3-piece set)







White soup made from beef bones , pork bones, and raw chicken




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Cheongyang pepper seeds and astragalus to add a refreshing flavor to the soup

Control the fire with a three-piece meat bone set










A whopping 6 hours of painstaking white bath



<>







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1. Put white water in a small bowl

2. After adding finely chopped green onions








3. Dip the meat in the red hot water and eat




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Finally

Drink the pre-prepared white water.




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Visuals, scents, and flavors

The red hot water, which blends well with the three beats, is also excellent!

Sogosan Cheilu's “red soup” has a strong spiciness

If it feels too spicy, the boss will add a little more white hot water to the black bath.

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This restaurant's popular menu “leek dumpling ”




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As my teeth fell into the crunchy gyoza








Moist chives that fill your mouth




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Ingredients made from stir-fried egg, chives, vermicelli, dried shrimp

Get the meat over there









Dried shrimp with a deadly umami




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“Meat dumplings” that are full and bursting with gravy and


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Thinly wrapped pork is coated with glutinous rice batter and deep-fried







“Tohoku Gobarou,” a Chinese-style sweet and sour soup topped with soy sauce, is also a popular menu

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Han Joo-ping: The food, music, and atmosphere are all just like Chinese restaurants






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