1.2 sachets of kimchi soup seasoning (I've tried it without this seasoning and it tastes slightly worse. But using only this seasoning, the flavor is less desirable.)

2. a small bottle of Korean kimchi. For my pot I put about 1-2 cups of Korean kimchi.

3. Beef sliced thinly and coddled with a little salt and cornstarch. I just found out that stir frying the meat with bonelessshortribs makes a great broth for sliced meat, and the meat is very tender.

4. one raw egg

5. a few peeled shrimp

6. half a box of tofu. My recipe says to use old tofu, but I've seen a lot of Korean restaurants use young tofu. I've tried both and both kinds of tofu come out good.

7. 1-2 green onions, sliced.

8. A can of chicken broth and water.

8. 2-3 cloves of garlic, diced

9. 2 small spoons of Korean chili noodles (can not eat too spicy, this can be saved)

10. small shell / babyclam (can be saved)

practice

1. boiler in a very small amount of oil, under the garlic stir-fried, and then Korean chili pepper noodles stir-fried. This is less than half a minute, do not fry paste ha.

2. Under the chicken broth, water, 2 sachets of kimchi soup seasoning, put the pot to boil. All the soup on the boil a little more than half.

3. Under the Korean kimchi, cook on medium heat for 5-10 minutes.

4. Under the tofu, cook for a few minutes.

5. Put down the sliced beef and shrimp, some shells are good too.

6. When all the ingredients are cooked, turn off the heat and put down the green onion knots, and finally the raw egg. When you eat raw eggs, hot pot of hot soup can cook the eggs.