Korean style army pot

Korean hot sauce Three scoops	Xinsong Bean Paste Two spoons
Korean kimchi 200 grams	Ginger 1 block
Garlic 3, 4 petals	Chives 3 items
Oil Appropriate amount	Salt Appropriate amount
Cheese shreds Appropriate amount	Instant noodles Two
Rice cake (I used bait instead) 7, 8 tablets	Ham slices (luncheon meat is also acceptable) 6 tablets
Fresh mushrooms 6, 7 flowers	Beef balls A few
Onion1/4 pieces

How to make Korean army pot

Step 1

I dug out the existing ingredients and condiments at home and used onions, bait cubes (which taste like rice cakes), beef balls, luncheon meat, Xinsong bean paste, Korean hot sauce, and shredded mozzarella cheese. Xinsong bean paste is somewhat similar to our Chinese dry bean paste.

Step 2

It took me 20 minutes to quickly go to a convenience store and nearby market to buy: instant noodles, shiitake mushrooms, Korean cut kimchi, and chives. I originally wanted to buy some enoki mushrooms, tofu, etc., but I ran out of them, so I gave up.

Step 3

Wash the mushrooms and chives, cut off the stems of the mushrooms, and cut the tops diagonally into flower shapes with a knife. Cut chives into sections, slice ginger and garlic, and cut onions into strips.

Step 4

Boil water in a pot. After the water boils, add the mushrooms, bait cubes and beef balls and cook them first.

Step 5

At the same time, put a small amount of oil in another pot, add kimchi, Korean hot sauce, ginger slices and garlic slices and stir-fry until fragrant.

Step 6

Add water to boil, add Korean Shinsong bean paste and salt, and simmer until flavourful. It doesn’t take too long, maybe five or six minutes.

Step 7

Add two pieces of instant noodles and break them up with chopsticks.

Step 8

In addition, add the cooked mushrooms, bait cubes and beef balls in the pot, then add the onions, luncheon meat, and sprinkle with shredded mozzarella cheese and green onions.

Step 9

Cook over high heat for two minutes, then take advantage of the heat and start eating! Korean army pot cooking tips