Kimchi Hot Pot


Hassle-free cooking

Ingredients(4 servings)

  • 300g pork slices
  • 400g tofu
  • 1 stalk of scallion
  • 1/2 bunch of chives
  • 1 strain shimeji mushroom(200g)
  • 1/8th of a plant of Chinese cabbage(350g)
  • 1/5 of a japanese white radish(200g)
  • 1/3 of a carrot(85g)
  • 850 ml of water
  • 150 ml of Kimchi soup base for Ebara Foods industry
  • 2 tablespoon miso
  • 1 tablespoon sugar

How to make


  1. Cut vegetables and tofu.
    • Cut the chinese cabbage into large pieces.

    • Cut the carrot into quarter-rounds.

    • Cut the japanese white radish into quarter-rounds.

    • Slice the scallion diagonally.

    • Cut the chives into 5cm lengths.

    • Cut off the stem of Shimeji mushrooms, and break into florets.

    • Cut the tofu into bite size pieces.



  2. Put the pork pieces, tofu, and vegetables (except for the chives) into the pot.

  3. Kimchi soup and water in a pot and bring to a boil.

  4. When the water comes out of the vegetables,add the miso and sugar.

    ※Dissolve it in the pot’s broth and then put it in the pot.
  5. Finish with chives and voila!

This is a staple of our family’s one-pot dish in winter. And it’s delicious with an egg in it!
I’m not a fan of spicy food, and I love it too!