A âdemand food partyâ 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
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
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
Small care to soothe dull mouth
There is also a white bath with an excellent light flavor.
Now let's enhance the rich flavor of the hot pot even more
Prepare a variety of ingredients.
Fresh vegetables that provide the best umami and crunchy texture,
Even sauces that bring out the harmony of various flavors
Even sauces that bring out the harmony of various flavors
Soft meat in hot broth
Shake gently to cook
Enjoy changing between red and white hot water according to taste
A feast of diverse ingredients
With a mild flavor and an exhilarating scent
Hot pot, the strangely addictive appeal that captivates foodies
<Hot pot, what is your identity? >
Even if there are people who have never eaten
âHot potâ that no one has eaten at least once
âHot potâ is a food you can't help but find once you try it
âHot pot,â which means pot of fire
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? >
First, soup
âShabu-shabuâ, which means slightly or flickly in Japanese
Whereas kelp bandang is based on a clear broth made from anchovies, etc.
White white soup made with meat
âHongtangâ made by adding various spices and simmering red
âSoy milk soupâ made from boiled soybeans
On the other hand, there are many types of hot pot
Second, meat
Japanese shabu-shabu is also eaten with pork in some regions
A hot pot that is mainly eaten with lamb
Third, the sauce
The basis of shabu-shabu sauce is clear soy sauce
Japanese-style sauce with flavors that do not invade the natural flavors of the ingredients
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
In Chinese hot pot, soup and sauce are the key points of flavor
Selected by the Ongoing Demand Gourmet
Here are some âhot potâ 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
All furniture, props, spoons, menu boards
Even small items are imported from China
âThree Kingdoms,â which feels like a Chinese store has been moved
The appeal of red soup made with a variety of spices and medicinal materials
Horse paste, chili oil, coriander, minced garlic, etc.
A variety of sauces that you can enjoy as you like
A place that truly conveys the appeal of hot pot
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
God's number
Add the spicy red soup
Eat lamb or beef! COCK!
If the hot pot feels salty, it is a good match for Korean tastes
I recommend a combination of sesame oil and minced garlic
A bowl that feels like a good-natured manang holding an egg
âRed soupâ on the left, âseafood soupâ in the middle, and âwhite soupâ on the right
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
Enjoy the flavors of a continent in a simple hanok
âHongtang,â which contains Sichuan pepper and fresh whipped pepper;
âWhite soupâ 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
Fresh meat brought in every day
Boiled together in hot broth with fresh vegetables
A place where you can fully enjoy the mild flavors of mainland China
White soup with a fresh and refreshing flavor that is easy to drink with a little green onion
To a flavourful department store brought directly from China
Add a little chicken to add umami and cook for a long time
A light yet hearty flavor that supports the natural flavor of the ingredients
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
Seasonings made after 24 hours of aging and
White soup soup meets and is reborn as a rich black bath
New Zealand lamb shoulder and beef neck without fat
Flickering in the rich and sweet red soup stock
Another popular menu item, âShrimp ballsâ
Come out with a piping bag
Shrimp balls cooked and eaten little by little on the spot
Give 13 shrimps, mince them slightly to keep their texture fresh
Add carrots and shiitake mushrooms and make it by hand ~
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
Egg, shrimp, shiitake mushroom, carrot
Made with only four ingredients
Subtle and luxurious âegg fried riceâ
Egg fried rice with a mild, mild flavor that is low in fat
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
An atmosphere full of Chinese vibes
A hot pot restaurant where you can relax and enjoy with friends
A place where you can enjoy the more dazzling red hot water and the deep flavor of white hot water
Baektang , which is similar in both visual and taste to Seolleungtang
Imbued with the feeling of a true health food
Ingredients for white soup stock (meat bone 3-piece set)
White soup made from beef bones , pork bones, and raw chicken
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
<>
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
Finally
Drink the pre-prepared white water.
Visuals, scents, and flavors
The red hot water, which blends well with the three beats, is also excellent!
Sogosan Cheilu's âred soupâ has a strong spiciness
If it feels too spicy, the boss will add a little more white hot water to the black bath.
This restaurant's popular menu âleek dumpling â
As my teeth fell into the crunchy gyoza
Moist chives that fill your mouth
Ingredients made from stir-fried egg, chives, vermicelli, dried shrimp
Get the meat over there
Dried shrimp with a deadly umami
âMeat dumplingsâ that are full and bursting with gravy and
Thinly wrapped pork is coated with glutinous rice batter and deep-fried
âTohoku Gobarou,â a Chinese-style sweet and sour soup topped with soy sauce, is also a popular menu
Han Joo-ping: The food, music, and atmosphere are all just like Chinese restaurants