Korean Hot Pot

Here’s an easy dish you can make in a pinch!


  • 1 tablespoon vegetable oil
  • 1/2 medium yellow onion, diced
  • 1 medium daikon, diced
  • 1/2 lb. lean ground beef or turkey
  • 2 teaspoons Korean pepper paste (this one is my favourite – you can get it at Fairway Market)
  • 1 medium zucchini, diced
  • 1 cup kimchi, coarsely chopped
  • 2 cups low-sodium beef or chicken broth
  • 1 teaspoon soy sauce
  • 1 (14- to 16-ounce) package silken or soft tofu, drained
  • 3 large eggs (optional)
  • Rice, for serving


  1. Heat the oil in a large stockpot over medium heat until shimmering. Add the onion and daikon and season with salt. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the ground beef or turkey and brown.
  3. Add the Korean pepper paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.
  4. Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits. Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
  5. Crack the eggs, if using, into the pot. Let simmer another 4-5 minutes until eggs are poached.
  6. Divide the eggs and soup into bowls and serve over rice.
A poached egg on top really ties together all of the flavours!

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