Kimchi Fried Rice Balls (Kimchi Bokkeumbap Jumeokbap) Hot Pot

**Prepare the Kimchi Fried Rice:** Heat vegetable oil in a frying pan over medium heat. Add onion and carrots and cook until softened, about 5 minutes. Add chopped kimchi and cook for another 3 minutes.

Add cooked rice, kimchi juice, gochujang, soy sauce, sesame oil, and sugar to the pan. Mix well until everything is combined and heated through. Stir in the green onions. Taste and adjust seasonings as needed.

Remove from heat and let cool slightly.

**Form the Rice Balls:** Once the rice mixture is cool enough to handle, take about 2-3 tablespoons of the mixture and form it into a ball shape. Repeat with the remaining rice.

**Prepare the Hot Pot Broth:** In a pot, combine water, dried kelp, and dried shiitake mushrooms. Bring to a boil, then reduce heat and simmer for 15 minutes to make a flavorful broth. Remove the kelp and shiitake mushrooms.

Add garlic to the broth. Season with salt and pepper to taste.

**Assemble the Hot Pot:** Add the tofu, enoki mushrooms and any other desired vegetables to the hot pot broth.

Gently place the kimchi fried rice balls into the hot pot broth. Simmer for about 5-10 minutes, or until the rice balls are warmed through.

Serve hot, allowing everyone to grab a rice ball and some broth.