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Kimchi & Tofu Hotpot

Prep Time:

15 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

The Koreans call this dish "jigjae" which means "army stew." It originated during the Korean war when the US Army provided a lot of food for the starving population of South Korea. So this dish would provide protein in the form of things you wouldn't associate with Korea - spam, hotdog sausages and the like. My recipe uses a little pork shoulder steak for flavour but it's the kimchi that's the key to the taste, so if you wan something meat free, you can just proceed to make this without the pork


1 onion

1/2 leek

1 pork shoulder steak

400g firm tofu

200g kimchi

1/2 tbsp sesame oil

1 tsp garlic paste

500ml water

2 tsp vegetable stock powder

1 tsp soy sauce

1 tsp Korean chilli paste (gochujang), optional


halve the onion and slice thinly

thinly slice the leek diagonally

halve the tofu lengthways and cut into 1 cm slices

halve the pork steak lengthways and slice thinly

heat the sesame oil in a pan, add the pork, garlic paste & onion 

and stir fry for 1 min

add the water, vegetable stock , soy sauce, kimchi & leek and bring to the boil & cook for 5-7 mins

then add the chilli paste, tofu and cook for a further 5 mins

add the eggs and simmer until they are cooked but still very soft

serve with a bowl of rice

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