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

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 created this recipe because I wanted to use kimchi powder.For our family, it's a necessity to add onions to a hotpot.For those people who like spicy food, increase the amount of kimchi base. If you add more miso, it makes the soup mild. I tried adding touchijan instead of miso, and it was also tasty. Recipe by Nekutamu

Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!The ingredients may stick to the pot since no oil is used; but, you will add some water later on and then, they will all come out easily. Just remember to cook it over low heat and not to scorch it! Adjust the seasonings according to the amount and taste of kimchi. You could add other vegetables such as bean sprouts. Recipe by kebeibiko

I love kimchi, and ginger, and garlic too. I wanted to fully enjoy the flavor of kimchi, and got to this recipe.I referred partly to a comic magazine about delicious food to create this.By cooking the pork belly and vegetables together in a frying pan before adding them with the kimchi to the hot pot, the umami in them will be multiplied. Be sure to use pork belly!Use kuzu noodles that are made with real kuzu flour - they have a firmer texture.The top photo shows the hot pot before it's cooked. It looks red, but after cooking, it will turn a dark vermillion. Recipe by harapecoci

I made this for lunch on a day off. I used the leftover cut up vegetables from a hot pot we had for dinner the night before, so all I needed to do was to add them. You can use leftovers, even kimchi that's turned rather sour. It was an easy and warming lunch.You can use anything you have on hand, leftovers, anything. Enjoy your very own variation of this hot pot. For 1 serving. Recipe by Onkame

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

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 like kimchi hot pot, so I experimented and arrived at this version.Add any vegetables you like. Sliced daikon radish and carrot would cook quickly and can be consumed a lot. If you prefer a spicy kick, add gochujang and shichimi togarashi. It is also delicious to add rice cakes and udon noodles. Oysters are a delicious addition. Recipe by Yuuyuu0221

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 wanted to enjoy the kimchi's flavor so I came up with this recipe.Similar hints to Steps 4-5 were written in a food lover's book, so I took that into consideration and wrote in my own adaptation here.Proper sauteing (Steps 4-5) is the magic to making it even more delicious!Before adding the kimchi to the pot, heating it in the frying pan releases extra flavor.It's even more delicious if you oysters, crab legs, or canned crab!I use a small enough pot for one person. After lowering the heat, wait just awhile and then enjoy it while it's hot. For 1 serving. Recipe by harapecoci

This tastes better than using instant kimchi soup…the combination of kimchi soup and meatballs is awesome!Chopping the meat by yourself instead of buying ground meat makes it so much more delicous! Recipe by Nassan