makes you warm – Korean Style hot pot – kimchi jjigae recipe

Korean Syle hot pot Kimchi jjigae is one of must-have dish in winter. This spicy soup warms you from the inside. I use my SAORI 100% Natural Dashi to give it a natural umami flavour and also to add natural vitamins and mineral to your food. I usually use a Japanese ceramic hot but this time I used a wok instead. I can stir-fry the garlic, kimchi and pork and then add the rest of ingredients into the same wok. Remember to use a sauce pan or a wok with lid. Serve with rice.


Ingredients (serves 2)

Kimchi 100g – cut into 5 cm strips

Pork loin 200g – thinly sliced

1 knob garlic – finely chopped

200g firm tofu –  cubed

200g exotic mushrooms (shimeji, enoki or shiitake mushrooms) – stem off and divided

1/2 bunch spring onions – cut into 5cm lengths

1/4 wombock – cut into 5 cm lengths

500ml cold water

3tbsp SAORI Tusyu Sauce

1 satchel SAORI 100% Natural Japanese Dashi Soup Stock

2 tbsp gochujang (Korean red chilli paste)

1 tbsp sesame oil

salt and chilli to taste


1: stir-fry garlic in oil over low heat until golden then add kimchi. Continue to stir-fry for a further few minutes. This process adds depth of flavour.

2: add pork and continue to stir-fry until meat is half cooked (slightly brown) and add a pinch of salt.

3: place wombock, mushrooms, tofu, spring onions and “2” in a pot then add water, SAORI Tusyu Sauce, SAORI 100% Natural Japanese Dashi stock (cut it open and pour the powder in) and gochujang. Place lid on.

4: Cook over medium heat for 20 minutes (now relax…you don’t need to stir it).

5: add salt and/or chilli to taste if you need.

【Related Items】

SAORI Tsuyu Sauce


SAORI Natural Japanese Dashi Soup Stock


【Check SAORI’s other healthy & delicious recipes】

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SAORI Premium Japanese Sauce : based in Victoria Australia, 100%  Natural authentic Japanese sauces & spices. All suitable for vegetarians and vegans.


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