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Kimchi Hot Pot
Serves 2–3 · About 30 min
A hot pot where you stir-fry pork and kimchi, then simmer it with napa cabbage and tofu in a spicy soup.
① Cut the vegetables and tofu→② Cut the pork→③ Stir-fry the pork and kimchi→④ Simmer everything in the soup→⑤ Finish with miso and garlic chives
What to buy
Meat
Vegetables
Tofu & pickles
Seasonings
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How to make it
1
Cut the vegetables and tofu
- Peel off the napa cabbage leaves one by one, wash them, and on a cutting board cut them into the white stems and green leaves. Cut the stems 3 cm wide and the leaves 5 cm wide
- Cut 1 cm off the root end of the garlic chives, then cut into 5 cm lengths
- Cut the leek into 1 cm wide diagonal slices
- Cut 3 cm off the root end of the enoki and pull apart into small bunches by hand
- Take the tofu out of the pack, put it on the cutting board, and cut into 8 pieces
- If the kimchi has big leaves, cut them to about 3 cm on the cutting board
How to tell it's doneEverything is cut, and the cabbage stems, cabbage leaves, garlic chives, leek, enoki and tofu are each set out separately.
2
Cut the pork
- Cut the pork 5 cm wide
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneThe pork is cut, and your hands and tools that touched raw meat are washed.
Be carefulDo not cut vegetables on the cutting board you used for raw pork without washing it. That is why you cut the vegetables first (step 1).
3
Stir-fry the pork and kimchi
- Put 1 tbsp sesame oil in a clay pot or deep pot and heat on medium heat (do not heat a clay pot empty. Add the oil before turning on the heat)
- Add the pork and stir-fry about 2 min, breaking it apart with chopsticks
- Add all the kimchi with its juice, and stir-fry 1 min
How to tell it's doneThe pork is no longer pink and has turned whitish, and you can smell the kimchi.
4
Add the soup and simmer
- Add 600 ml water and 1 tbsp chicken stock granules
- Add the napa cabbage stems, enoki, leek and tofu (don't add the cabbage leaves or garlic chives yet)
- Put on the lid and heat on medium. When it boils, simmer about 8 min on medium-low heat
How to tell it's doneThe cabbage stems are see-through and soft when you press them with chopsticks.
5
Finish with miso and garlic chives
- Put 1 tbsp miso in a ladle and dissolve it in the soup with chopsticks
- Add 1 tbsp soy sauce
- Add the cabbage leaves and simmer 1 min, then add the garlic chives last and simmer 1 min
- Taste. If it's bland, add soy sauce 1 tsp at a time
ReadyThe garlic chives are soft. Take out 1 slice of pork and cut it with chopsticks: there is no pink inside.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Too spicyKimchi spiciness depends on the product. This time, take extra tofu and cabbage in your bowl. Next time, use less kimchi, 150 g.
It's sourOlder kimchi is more sour. This time, add 1 tsp miso. Stir-frying the kimchi for 2–3 min in step 3 makes it less sour.
The flavor is flatAdd soy sauce or miso 1 tsp at a time, and taste each time.
The garlic chives are too limpThey went in too early. Add the garlic chives last and turn off the heat after 1 min.
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