The other day, when I was organizing the cupboards of the eating editorial department, an IH cooker came out from the back. Speaking of which, I bought it with the slogan "Let's surround the pot with the editorial staff in winter", but I completely forgot. I still have to prepare a drinking water and an IH-compatible clay pot, but I'm really looking forward to the pot from now on.

With that in mind, Moranborg , a hot pot soup maker, invited me to a new product tasting party. Shota Arisaka, a food artist who appears in Fuji TV's handsome kitchen, will serve a hot pot using the new hot pot soup.

Moreover, there are 5 types of pots that you can sample, so I'm crazy about pots and I can't help! I've been a little in the way.

Mr. Arisaka made a hot pot using the new products "Samgyeopsal hot pot" and "Yukkejan hot pot". Both are standard pots in Korea. The package capacity is 200g (7.05oz), and it seems to be suitable for a "two-person hot pot" with two couples, which has been increasing recently, and a mother and two children. It seems that there is a considerable need for seasonings for two people these days, partly because the number of people per household is decreasing.



At first, Mr. Arisaka made "Samgyeopsal hot pot". Speaking of "Samgyeopsal hot pot", it is a salty soup with sesame oil, and it has a punchy taste. The ingredients are thinly sliced pork, cabbage, green onions, garlic chives, water, and sesame oil.

First, cut the ingredients. It is said that pork ribs are crunchy and delicious to cut about 5 mm from the block. It is recommended that the green onions have an appropriate shape, the cabbage is bite-sized and crunchy, and the garlic is 7 to 10 cm long. Vegetables get smaller when you put them in a pot, so the trick is to cut them into large pieces.



Next, I put the ingredients and pot soup in a clay pot. The point is to heat the pot first and then lightly roast the surface of the meat with the heat off. It seems that the pot will be rich and rich. Next, add the hot pot soup and water, and after the base is completed, add the vegetables in the order of cabbage and green onions. Be careful not to boil the base too much, and add the garlic at the end to complete it!



Although it tastes refreshing, the "garlic" in the hot pot soup is punchy and it is truly exquisite. The pork flavor was perfect throughout, and it tasted like a full-fledged hot pot restaurant. The "Yukkejan hot pot" that I had you make later was also delicious with the softness of the beef and the moderate spiciness.



In addition, we asked the people of the company to serve hot pots using Moranborg hot pot soup "onion gratin hot pot", "squid ink hot pot", and "Mizore radish hot pot", all of which warmed the mind and body.

The pot is easy, you can get a lot of vegetables, and all the good things. Moreover, there is no shortage of variations of hot pot soup. Why don't you take out the clay pot a little earlier this year and spend a healthy and enjoyable winter?