Our Cookbook

Korean

Spicy Hot Pot

Warming and satisfying sharing hot pot

  • Yield2 person
  • Prep20m
  • Cook20m
  • Effortweeknight

  • neutral or sesame oil for frying
  • 2 portions of frozen ramen noodles (or any other kind of noodle you have around)
  • about 750ml water, adjust as needed
  • 2 tbsp gochujang or miso paste if you don’t want it spicy
  • 1 Tbsp gochugaru
  • 1 Tbsp sugar
  • 1 Tbsp sou sauce
  • 1 yellow onion, sliced
  • peppers, broccoli, baby corn, carrots or any other veg you’d like to use up
  • cooked chicken or any other cooked meat, or even quorn chicken pieces. Or skip this if just veggies.
  • mushrooms if you have them, any kind will do, enoki and shiitake particularly nice
  • grated cheddar or mozarella

To serve

  • 2 portion rice
  • nori
  • bonito flakes
  • kimchi

Method

  1. Fry the sliced onions until they start to soften.
  2. Add any hardier vegetables such as carrots or peppers if you are using them and fry for a couple of minutes.
  3. Add mushrooms if using and stir fry for a couple of minutes.
  4. Add most of water, the seasoning paste and the chilli flakes.
  5. Taste the broth and decide whether you need any other seasoning. Add if so.
  6. Add the rest of the ingredients except the cheese and the noodles.
  7. Bring to a boil, bring down to a simmer and let it go for about 5-6 minutes.
  8. Add the noodles, adjust the water level if needed and cook until they’re done.
  9. Top with cheese if using and cover to let it melt.
  10. Serve in the middle of the table with bowls of rice, nori, bonito flakes and kimchi.