Kimchi Hot Pot For Kimchi Lovers

Kimchi Hot Pot For Kimchi Lovers

Neither miso nor kimchi base are used in this hot pot! But it's still richly flavored with some sweetness too. It's a kimchi hot pot for kimchi lovers.

Ingredients: 2 to 3 servings using a size 8 earthenware pot

Thinly sliced pork belly
150 to 200 g
Napa cabbage kimchi
200 to 250 g
Bean sprouts (thin ones if possible)
1/3 bag
Japanese leek
1/2 stalk
2 cloves
2 cm
Enoki mushrooms - small (100 g)
1 bag
Half tofu (180 - 200 g)
1 pack
Raw oysters (for cooking)
1 pack
Canned crabmeat, thin crab legs, crab shumai dumplings, etc.
a small amount
Tteok (Korean rice cake)
50 g (about 6)
Kuzukiri - kuzu or kudzu noodles (dried)
50 g
Chinese chives
1/2 bunch
■ Water
900 ml
■ Chinese soup stock
1/2 teaspoon
1/2 tablespoon
■Soy sauce
1/2 tablespoon
■Oyster sauce
1 teaspoon
Sesame oil (for stir frying)
as needed


1. Cut the Chinese chives into 6 cm long pieces.
2. Slice the leek diagonally and combine with the bean sprouts (take the roots off the sprouts if you have time).
3. Bring some water to a boil to rehydrate the kuzu noodles.
4. Peel the garlic and ginger, and chop both up roughly.
5. Cut the pork belly into 5cm pieces.
6. Cut the tofu into easy to eat pieces. Take the root end off the enoki mushrooms and shred apart.
7. Put a sieve in a bowl, put in the kuzu noodles, and pour in the boiling water. Leave for a bit less than 2 minutes, then refresh the noodles in cold water.
8. Wash the oysters gently in ice water.
9. Put the ■ ingredients in the earthenware pot, bring to a boil and then turn the heat down to low. Add the enoki mushrooms.
10. Add 1/2 a small can of crabmeat, or 1 to 2 crab legs (thin ones are fine) or 3 to 4 crab shumai dumplings. Leave the earthenware pot as is.
11. Put some sesame oil in a frying pan, and stir fry the garlic and ginger until fragrant, over low heat. Add the pork and stir fry over medium heat.
12. When the pork changes color, add the leek, bean sprouts and kimchi in that order, and stir fry over high heat, until steam rises from everything.
13. Put the tofu, stir fried ingredients, oysters and tteok into the earthenware pot.
14. Add the kuzu noodles and chives on top, put on the lid and turn the heat up to high. When steam is rising from the pot and it's making a hissing sound, it's done!
15. I use this kimchi! I think this is sold nationwide. (It contains 400g.)
16. For an easy to make kimchi hotpot for one, see Recipe ID: 1991711.

Story Behind this Recipe

I love kimchi, and ginger, and garlic too. I wanted to fully enjoy the flavor of kimchi, and got to this recipe.
I referred partly to a comic magazine about delicious food to create this.