Korean-style hot pot

Name: Korean-style hot pot recipe
Yield: 4
Ingredients: 2 tsp sesame oil; 1 onion, cut into thin wedges; 1/2 cup kimchi, roughly chopped; 4 cups (1L) chicken stock; 100g enoki mushrooms; 100g oyster mushrooms; 250g frozen prawn dumplings; 6 long green shallots, cut into 6cm lengths; 250g tofu, sliced into 1cm thick pieces; 1 bunch gai lan, cut into 6cm lengths; 150g frozen sliced lotus root; Bean sprouts, to serve; Garlic chives, cut into 4cm lengths, to serve; Steamed rice, to serve; 1 tsp Korean red pepper flakes (gochugaru); 1 tbs gochujang (Korean fermented chilli paste, from Asian grocers); 2 tbs rice wine; 1 tbs soy sauce; 1 tsp fish sauce; 2 garlic cloves, crushed

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by Georgina Esdaile

Food Editor

May 20, 2022

Food writer Georgina Esdaile shares an easy, flexible, and DIY Korean-style hot pot recipe.

What you need to know before you start

You’ll need a large, wide saucepan with a lid to make this hot pot recipe at home. For an authentic dining experience at home, you may want to prepare the stock on the stovetop, before moving it to the middle of your dining table and using a portable gas stove to gently heat the broth. If you’re choosing this option, be sure your space has plenty of ventilation.

Gather individual tongs, a ladle, chopsticks, spoons and all the toppings and seat your guests around the table so everyone can get it on the DIY action.

Why is this the best Korean-style hot pot recipe?

There’s no need to venture out to your local Korean barbecue or buffet restaurant to get your hot pot fix. This DIY version features a savoury, spicy broth made from authentic Korean ingredients. Like any good hot pot, the dish is not complete without the toppings, and this recipe does not skimp. It’s completely customisable, so you're free to add or subtract based on your favourite ingredients and what’s available.

What to eat in a Korean hot pot?

We recommend mushrooms, frozen dumplings, tofu, gai lan and lotus root, however, feel free to choose your own toppings. These can include ramen noodles, fish balls, prawns, thinly sliced ribeye beef, potatoes and more.

What ingredients you’ll need

Sesame oil: Sesame oil imparts a distinct nutty aroma to add depth and richness to the hot pot base.

Onion: Onions provide a foundational flavour that enhances the overall taste of the hot pot. Its natural sweetness and savoury qualities contribute to the complexity of the broth.

Kimchi: A staple in Korean cuisine, this spicy fermented cabbage adds a tangy flavour to the base. You can also make your own with our recipe.

Chicken stock: Stock adds body to the broth while imparting a deep, savoury flavour.

Enoki mushrooms: Enoki mushrooms have a mild, subtle earthy flavour with a hint of umami.

Oyster mushrooms: These mushrooms have a chewy, meat-like texture that adds bite, while absorbing the flavours of the broth to take on the flavours of the hot pot.

Frozen prawn dumplings: These dumplings add a rich, savoury flavour to the broth to enhance the overall dining experience.

Long green shallots: The mild onion aroma enhances the broth without overpowering the other ingredients.

Tofu: Tofu takes on the flavour of the hot pot base while adding texture and bite.

Gai lan: Chinese broccoli adds freshness, crunch and a mild bitterness to complement the flavours of the hot pot.

Frozen sliced lotus root: Lotus root has a distinct crisp and crunchy texture with a mild, slightly sweet flavour.

Bean sprouts: Bean sprouts are added as a garnish for freshness and bite.

Garlic chives: The mild garlic-like taste of these chives adds an aromatic, savoury depth to the hot pot, complementing the rich broth and other ingredients.

Steamed rice: Pair your hot pot with a bowl of steamed rice to soak up all that delicious liquid.

Korean red pepper flakes: Also known as gochugaru, pepper flakes add a moderate level of spice while imparting a vibrant red hue to the broth.

Gochujang: This Korean fermented chilli paste provides a rich umami flavour that adds depth to the hot pot sauce. Its fermented nature gives it a complex taste profile, with savoury and slightly sweet notes.

Rice wine: Rice wine adds a gentle sweetness to the hot pot sauce to balance the savoury and spicy elements.

Soy sauce: Soy sauce’s salty and umami flavour profile adds depth and complexity.

Fish sauce: Like soy sauce, fish sauce adds an umami boost while helping to season the broth.

Garlic: Crushed garlic adds a robust, savoury depth to the hot pot sauce.

How to prepare the hot pot base

The hot pot broth is simple to make at home. Begin by combining all the sauce ingredients in a bowl. In a wide saucepan, heat the oil, onion and kimchi before adding the hot pot sauce. Once combined, it’s time to add the stock. Bring everything to a boil, then reduce and simmer until you’re ready for the toppings.

How to store leftover Korean-style hot pot

While this do-it-yourself Korean-style hot pot is best served on the day, you can refrigerate the leftovers. It’s best to store the stock separately from the toppings in different containers. Transfer to an airtight container and place in the fridge for around 3 days. Reheat in a saucepan on the stovetop.

What to serve with Korean-style hot pot

For an authentic Korean dining experience, pair this hot pot with side dishes known as banchan. These can include various pickled and fermented vegetables, spicy marinated greens, fresh salads and more.

Serve your feast with steamed rice or noodles, and don’t forget the ssamjang – a Korean soybean and chilling dipping sauce that’s great with hot pot and KBBQ.

Drink pairings with Korean-style hot pot

No hot pot experience is complete without some classic Korean drinks like distilled soju or beers like Cass or Terra. If you’re feeling adventurous, create soju ‘bombs’ (also known as somaek) by combining soju with your favourite beer.

If you love our Korean-style hot pot recipe, try this

There’s so much more to Korean cuisine than just KBBQ and fried chicken. Try your hand at these other Korean delights that are sure to impress:

2 tsp sesame oil
1 onion, cut into thin wedges
1/2 cup kimchi, roughly chopped
4 cups (1L) chicken stock
100g enoki mushrooms
100g oyster mushrooms
250g frozen prawn dumplings
6 long green shallots, cut into 6cm lengths
250g tofu, sliced into 1cm thick pieces
1 bunch gai lan, cut into 6cm lengths
150g frozen sliced lotus root
Bean sprouts, to serve
Garlic chives, cut into 4cm lengths, to serve
Steamed rice, to serve

Hot pot sauce

1 tsp Korean red pepper flakes (gochugaru)
1 tbs gochujang (Korean fermented chilli paste, from Asian grocers)
2 tbs rice wine
1 tbs soy sauce
1 tsp fish sauce
2 garlic cloves, crushed

Method

1.

To make the hot pot sauce, place all ingredients in a small bowl and whisk to combine. Set aside.
2.

Heat oil in a large, wide saucepan with a lid over high heat. Add onion, and cook, stirring, for 2-3 minutes until fragrant and slightly softened. Add kimchi and cook, stirring, for 1-2 minutes. Add the hot pot sauce and mix to combine. Add stock and bring to a boil, then reduce heat to medium and simmer for 5 minutes or until fragrant.
3.

Once the stock is simmering, top with mushrooms, dumplings, shallots, tofu, gai lan and lotus root. Cover with a lid and cook for 6-8 minutes, until vegetables are tender and the dumplings are cooked through. Top with bean sprouts and garlic chives and serve with steamed rice.