Kimchi Jjigae Hot Pot with Pork Belly and Silken Tofu

A comforting and flavorful Korean hot pot featuring a rich, spicy kimchi broth, tender pork belly, and delicate silken tofu. Served with chewy rice cakes and ramen noodles for a complete meal.

Prep Time

20 minutes

Total Time

50 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.29/serving

Season:

🍂 Autumn

Meal Type:

Dessert•Soup

Cuisine:

Asian•Japanese

Main Ingredient:

Pork•Rice

Mood:

Comfort Food•Spicy

Ingredients

Servings

500gKimchi(Well-fermented, cut into bite-sized pieces)

£4.50

300gPork Belly(Thinly sliced)

£3.00

1packageSilken Tofu(About 300-400g, cut into 1-inch cubes)

£1.20

200gRice Cakes (Tteok)(Korean oval-shaped rice cakes)

£3.50

2packagesRamen Noodles(Instant ramen noodles, discard seasoning packets or save for another use)

£1.50

0.5mediumOnion(Sliced)

£0.30

2stalksGreen Onions(Chopped, for garnish)

£0.70

3clovesGarlic(Minced)

£0.20

2tablespoonsGochujang (Korean Chili Paste)(Adjust to taste for spiciness)

£0.60

1tablespoonGochugaru (Korean Chili Powder)(Adjust to taste for color and heat)

£0.40

2tablespoonsSoy Sauce

£0.15

1teaspoonSugar

£0.01

1teaspoonSesame Oil

£0.10

6cupsWater or Chicken Broth

200gMushrooms(Optional, such as enoki, shiitake, or oyster mushrooms)

£1.00

Total Cost

£17.16

£4.29 per serving

Instructions

1.
In a large pot or Dutch oven, combine the kimchi, pork belly, onion, garlic, gochujang, gochugaru, soy sauce, sugar, and sesame oil.
2.
Add the water or chicken broth to the pot and bring to a boil over medium-high heat.
3.
Reduce heat to medium and simmer for 15 minutes, allowing the flavors to meld together.
4.
Add the rice cakes and mushrooms (if using) to the pot and cook for 5 minutes, or until the rice cakes are tender.
5.
Gently add the silken tofu to the pot, being careful not to break it apart too much. Simmer for another 3 minutes to heat through.
6.
Add the ramen noodles to the pot and cook according to package directions, usually about 3-5 minutes.
7.
Garnish with chopped green onions and serve hot. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (643g)

875 kcal / 3661 kJ

Carbs

65g

25% of RDA

Fat

50g

71% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

1850 mg

80% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Adjust the amount of gochujang and gochugaru to your desired level of spiciness.

For a richer flavor, use chicken broth instead of water.

You can add other vegetables to the hot pot, such as zucchini, bean sprouts, or Napa cabbage.

Serve with a side of rice for a more complete meal.

To serve as a true hot pot, keep the pot simmering at the table and allow guests to add ingredients and cook them to their liking.

Cooking Equipment

Large Pot or Dutch Oven

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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