My Family's Superb Kimchi Hot Pot

My Family's Superb Kimchi Hot Pot

This is a kimchi hot pot that doesn't use hot pot soup stock. It's a professional-tasting kimchi hot pot that requires the pork to be seasoned before cooking.

Ingredients: 4 servings

Pork belly
300 g
★ Soy sauce
1 tablespoon
★ Sake
1 tablespoon
★ Grated garlic
1 clove
Napa cabbage kimchi
300 g
2 tablespoons
4 cups
☆ Gochujang
1 tablespoon
☆ Red miso or blended miso
1 tablespoon
☆ Soy sauce
2 scant tablespoons
☆ Sugar
1 teaspoon
☆ Grated garlic
1 clove
a pinch
Garlic chives
1 bunch
1 or 2 blocks
Enoki mushrooms, bean sprouts, napa cabbage
To your liking
Daikon radish, carrot, Japanese leeks
To taste
Sesame oil
To taste
Chinese soup stock
1 teaspoon


1. Cut the pork into 4-5 cm lengths. Mix all ★ ingredients and grated garlic and use mixture to marinate pork for 15 minutes.
2. Cut the vegetables to your liking. Cut tofu into 6 or 8 pieces.
3. Squeeze the liquid out of the kimchi and save. Mix all ☆ ingredients in a bowl.
4. Heat an earthen pot with sesame oil (1 tablespoon) and cook the pork.
5. Add sesame oil to Step 4, add kimchi from Step 3, and cook for 1-2 minutes.
6. Add sake, water, kimchi liquid, and Chinese soup stock to Step 5, and after it boils, add tofu and cores of Chinese cabbage. Continue cooking.
7. Add the ☆ ingredients and salt to Step 6, and add the rest of vegetables (add Chinese chives, leek, the leaves of Chinese cabbage and enoki mushrooms in the end, because they cook the quickest).
8. I also added Chinese soup stock in the ingredients. You don't have to, but if the kimchi lacks flavor, it'll be good to add it.

Story Behind this Recipe

I like kimchi hot pot, so I experimented and arrived at this version.