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Shannon m korean hotpot
Bonnie Savage

Korean Hotpot

This hearty Korean hotpot is a perfect example of a modern twist on a national classic dish



  • 1 litre (34 fl oz/4 cups) vegetable or chicken stock
  • 10 cm (4 in) piece of kombu
  • 2 slices ginger
  • 1 garlic clove, peeled
  • 2 dried shiitake mushrooms
  • 125 ml (4 fl oz/½ cup) kimchi juice
  • Spring onion (scallion) ends (quantity = whatever you have in the fridge)
  • 1 tablespoon gochugaru (Korean chilli flakes)
  • 1 tablespoon fish sauce (optional)
  • 1 Teaspoon sesame oil
  • 1 Tablespoon gojuchang (Korean red chilli paste)
  • 1 tablespoon toasted sesame seeds, to garnish
  • Handful of coriander (cilantro), to garnish
  • Cooked rice, to serve


  • Vegetables
  • Tofu
  • Noodles
  • Kimchi
  • Herbs


  1. Combine the stock, kombu, ginger, garlic, mushrooms, kimchi juice and spring onion ends in a large, shallo saucepan and bring to the boil, then turn off the heat.
  2. Strain, discarding the solids, and return the stock to the pot. Add the gochugaru, fish sauce, sesame oil and gojuchang and stir to combine.
  3. Remember, this is a very visual dish and you’ll be eating out of the pan you’re cooking in. Arrange your choice of vegetables, tofu, noodles and other toppings like a wheel of fortune in the base of the saucepan, but don’t put similar colours together.
  4. Carefully pour over the stock and bring to a simmer over a medium–low heat. Simmer gently, for 5–10 minutes, until the noodles and vegetables are cooked. Garnish with the sesame seeds and coriander.
  5. Allow your friends time to take their Instagram photos of the dish before you mix it up. Put your rice and hot pot in the middle of the table and let everyone serve themselves bit by bit. Just make sure they’re getting all the delicious components.

This recipe is from Smith & Deli-cious by Shannon Martinez & Mo Wyse (Hardie Grant, £20) Photography © Bonnie Savage