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kimchi hot pot recipe

kimchi hot pot

It's getting colder day by day these days. Would you like to warm up with a hot kimchi hotpot?
I will introduce how to make a simple and delicious kimchi hot pot using kimchi!

material name Quantity/portion
Chinese cabbage kimchi 300-400g
Pork belly (thinly sliced) 300-350g
Firm tofu 1/2
shiitake mushroom 4 sheets
hackberry 1 bag
Leek 1 bundle
White green onion One
Chinese cabbage 1/8 share
bean sprouts 1 bag
onion 1 piece
Chinese noodle 2 balls
garlic 1 piece
soil ginger 1 piece
Chinese noodle 2 balls
■ Soup
material name Quantity/portion
chicken broth 2 pieces
Liquor 300ml
water 800ml
gochujang 100-150ml

  1. Remove the stems from the shiitake mushrooms, split the stems, and cut the caps into appropriate sizes.
  2. Peel off the stalks from the enoki mushrooms and separate them into small bunches.
  3. Cut vegetables such as chives, white leeks, Chinese cabbage, bean sprouts, and onions into appropriate sizes.
  4. Cut garlic and ginger into wedges.
  5. Cut the pork into 4cm lengths.
  6. If the kimchi is long, cut it into 3cm lengths.
[How to make]
  1. Put the chicken bouillon, sake, water, and gochujang into a pot and put it on high heat.
    *It will be delicious if you divide the gochijang:water ratio 1:1.
  2. Bring to a boil, then add the garlic, ginger, and Chinese cabbage kimchi together with the pickling liquid, and bring to a boil again over medium heat.
  3. Add the pork belly, firm tofu, fresh shiitake mushrooms, enoki mushrooms, chives, white leeks, Chinese cabbage, bean sprouts, and onions, and serve with the cooked broth. If the broth becomes less, add water and gochujang.
  4. It is ready when it is cooked. It's delicious to put Chinese noodles in the end.



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