Kimchi and potatoes. Very good combination for an eye and a taste. I love it alone and with some tofu or other vegetable. Do you know that average consumption per Korean is twenty-seven kgs? 🙈🔥 #kimchi #vegan

I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin

I was getting a little tired of teriyaki...Please adjust the spiciness to taste. This time, I added about 1/2 teaspoon of doubanjiang.You don't have to cut the kimchi, but if it's large, cut it into bite-sized pieces. Recipe by rie-tin

I had a large amount of kimchi, so I made an easy fried dish with leftover vegetables.In step 1, the cooking time for potatoes is about 4 and half minutes in a microwave at 500W.Adjust the amount of butter to your taste.For decoration, I added garlic stalks. You can use kidney beans or green peppers instead. Recipe by annnnn

I tried using kimchi hotpot soup or other stocks, but now we stick to this recipe.You can cook this hotpot in a short time. This is a quick and easy hotpot.Take some of miso hotpot out before adding kimchi to the soup stock to put in a small pot for kids!You can add your preferred ingredients, but chicken meatballs absorb the flavour and they are tasty!Sliced pork for shabu-shabu goes perfectly well with this hotpot! Add kimchi, too! For 2-3 servings. Recipe by Momokapapa

I love enjoying this dish with white rice or instant noodles on a rainy day :)

An acquaintance of mine heard from his Korean friend that the key is to stir-fry the kimchi and pork with sesame oil.Keeping this in mind, I made it into an even milder kimchi hot pot by adding miso.This is my husband's favorite, and among all hot pot meals, it's served most frequently in my family.Please give it a try at least once.The key is to have the kimchi stir-fried thoroughly with sesame oil in the beginning.When adding water, you can first pour the measured water into the container that held kimchi, and then add that into the pot. That way, you can use up the kimchi sauce without letting it go to waste.If you like it hotter, you can also add some gochujang (Korean hot chili paste) paste. Recipe by Nono

I love kimchi. But my children don't really enjoy eating it, so I made just enough tofu simmer for myself. In the summer I top the kimchi on chilled tofu and eat just eat it like that.I personally like firm tofu better, but you can use silken tofu or fried tofu if you want.Since the tofu and kimchi can be eaten without being cooked, as soon as the meat has cooked, it's done.You can flavor it with as much sesame oil and soy sauce as you want. Recipe by Mo-ri- mama

Hot pot is excellent for cold nights. Kimchi hot pot is my favorite dish, and I wanted to make it with ingredients in my fridge..I learned from a Korean friend that the point of kimchi hot pot is to stir fry the kimchi with sesame oil before adding the soup ingredients. Recipe by meg115

This is personally how I make it; it's delicious. As expected, this is how it should be done! You can make it with only 3 steps, and then add any ingredients you'd like for an extra-delicious soup. The amount of salt is on the moderate side as well. Regulate the spiciness with gochujang (Korean red chili paste).I believe that the 3 steps to making a delicious Kimchi Hot Pot are as follows:1) Cook the kimchi in sesame oil until fragrant first.2) Add clams etc. (for shellfish soup stock) and pork etc. (for meat soup stock) to make a mixed soup stock.3) The grated garlic gives the flavor a finishing touch. For 26 cm pot. Recipe by Shinyori-na

I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only

I thought about making a pork and kimchi stir-fry since I had some leftover kimchi, but decided instead to make it into a hot pot since it was a chilly day. I wrote this recipe down for my record since it turned out tasty.I'm using a rather light and sweet tasting kimchi. Please adjust the amount of gochujang paste depending on its spiciness. The Chinese cabbage will be easier to be cooked through when it's separated into leaves and core (when the core is thick), the leaves chopped into pieces, the core cut into half and then sliced diagonally into strips.As far as the other vegetables go, see what you have in your fridge and add the ones you like. Recipe by mimimine