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JK's Hot Pot

Note: You WILL need to clean your meat BEFOREHAND in a bowl with cold water and about 2 tbsp of vinegar or mirin to take the taste away before boiling and remove any fat.


  • 2-3 stalks green onions (green and white parts)

  • 1/2 yellow onion

  • 1-2 bay leaves

  • 4-6 garlic cloves

  • 1/2 tsp peppercorns

  • 1-2 ginger slices

Dipping sauce:

  • 1 tbsp minced or pressed garlic

  • 2-3 tbsp mirin or vinegar

  • 1 tbsp chopped onions

  • 1 tsp sugar

  • 1/2 tbsp chopped green onions

  • 1 tbsp gochugaru (or less) (you can also use chili flakes)


  1. Make sure the water can cover the meat when placing it in a pot to boil.

  2. Boil the meat, covered, for about 3-4 hours in a pot on medium-high heat then turned down to low heat for the last hour. ALWAYS make sure there's enough water. If using a pressure cooker, you'll need to adjust your time accordingly (about 1-2 hours).

  3. Once the meat is tender, save the broth. Make sure to cut the meat into slices and set aside.

  4. In a pot, set your desired veggies (such as napa cabbage, mushrooms, green onions, etc...) in a way where the meat is laid above it and in the center.

  5. To the broth you've saved, add 2 tbsp soy sauce, 1 tsp salt and pepper, then mix. That's the broth you'll use for your "hot pot". Add this to the pot with the veggies and meat and let it boil for 3 minutes before eating with rice and kimchi.

  6. For your sauce, mix all of your ingredients together and taste before serving. Adjust as needed. (note: we find that 1 tsp of fish sauce and 1/2 lime gives the sauce more depth).

  7. Enjoy!

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