Kimchi Hot Pot

Kimchi Hot Pot

The tip is to stir-fry the kimchi in sesame oil. The flavor becomes mellow from the miso and will warm you up.

Ingredients: 4 servings

Nappa cabbage kimchi
200 g
Thinly sliced pork
about 200 g
a small amount
◇Ginger (grated)
1/2 teaspoon
1 teaspoon
1 block
Garlic chives
1 bunch
Bean sprouts
1 packet
Shimeji mushrooms
1 packet
Enoki mushrooms
1 packet
2 tablespoons
○Chicken soup stock (powder)
2 tablespoons
○ Sake
1/2 cup (100 ml)
○Garlic (grated)
1 clove
Sesame oil
1 tablespoon


1. Cut the pork into bite size and season with the ◇ ingredients.
2. Cut the tofu into bite sizes. Cut the garlic chives to 4 cm and shred the mushrooms. Grate the garlic.
3. Heat sesame oil in an earthenware pot and stir fry the kimchi. Add the pork and continue to stir fry.
4. Add 900 ml of water (not listed) and all ○ ingredients. When it starts to boil, skim off the scum from the surface and add the rest of the ingredients.
5. When everything is cooked through, it's done.

Story Behind this Recipe

Hot pot is excellent for cold nights. Kimchi hot pot is my favorite dish, and I wanted to make it with ingredients in my fridge..