Kimchi Rolls Hot Pot
A Hearty Kimchi Stew with Pork: Delicious Kimchi Rolls Hot Pot Recipe for Leftover Kimchi
Hello everyone! I’m Kim Jin-ok. As the kimchi from your winter batch ripens perfectly these days, here’s a simple yet impressive dish that’s perfect for the chilly weather – Kimchi Rolls Hot Pot! This delightful stew features well-fermented cabbage kimchi, seasoned pork rolled up, and simmered in a savory anchovy-kelp broth. For this recipe, I’ve used pork neck, which offers a tender texture, but feel free to substitute with pork belly or shoulder if you prefer. It’s a wonderfully satisfying meal with a rich flavor and generous ingredients that the whole family can enjoy.
Ingredients (Serves 4)
- Pork neck 600g (for grilling)
- Well-fermented cabbage kimchi (approx. 14 leaves)
- Kimchi juice 50ml
- Anchovy-kelp broth 800ml
- Minced garlic 1 Tbsp
- Ground black pepper, a pinch
- Mirin (rice wine) 2 Tbsp
- Soy sauce for soup 2 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Salt, a pinch (to adjust seasoning)
- Onion 1/2 medium
- Green onion 2/3 stalk
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the hot pot. Thinly slice half an onion into thick strips. Chop two-thirds of a green onion diagonally. Cutting them into larger pieces like this helps them hold their shape when cooked and deepens the broth’s flavor.
Step 2
Next, it’s time to marinate the star of our dish, the pork! Prepare 600g of pork neck, suitable for grilling. (You can use pork belly or shoulder according to your preference.) Place the pork in a bowl and gently mix it with 1 Tbsp minced garlic, a pinch of black pepper, 2 Tbsp mirin, and 2 Tbsp soy sauce for soup. The mirin will help remove any gamey smell and make the pork more tender.
Step 3
Now, let’s get rolling with the kimchi rolls! Take your well-fermented cabbage kimchi. If there’s too much kimchi filling, gently brush some off. Lay out two kimchi leaves, overlapping them slightly. Place a sheet of the marinated pork over the kimchi leaves, spreading it evenly. Then, tightly roll them up from the stem end, ensuring the pork is enclosed. (If using a longer cut like pork belly, you can cut the pork in half before placing it on the kimchi to create neater rolls.)
Step 4
Once rolled, cut each kimchi roll in half crosswise into bite-sized pieces. This makes them easier to arrange in the pot and handle when eating.
Step 5
Now, let’s assemble the hot pot! Arrange the cut kimchi rolls neatly in the bottom of a wide pot. Pour in 800ml of anchovy-kelp broth and add 50ml of kimchi juice. The kimchi juice will add a deeper, spicier flavor to the broth.
Step 6
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 20 minutes, allowing the kimchi and pork to become tender. After 20 minutes, add the sliced onions and green onions, along with 1 Tbsp of gochugaru for a spicy kick. You can also add 1 Tbsp of soy sauce for soup or fish sauce for extra umami, if desired. Continue to simmer for another 5 minutes until the ingredients are well combined. Taste the broth and add a pinch of salt if needed to adjust the seasoning. Since the saltiness and spiciness of kimchi vary by household, feel free to adjust the amounts of gochugaru, soy sauce, and salt to your liking. If the broth is too sour, you can add a tiny pinch of sugar to balance the flavor. If the broth reduces too much during cooking, add a little water to maintain the desired consistency.
