Kimchi Clay Pot Recipe

Prepare ingredients

Slice pork into bite-sized pieces (if not pre-sliced). Drain tofu and cut into 1" cubes. Slice mushrooms and onion; slice scallions into 1" pieces separating white and green parts. Crack the egg into a small bowl and set aside.

Measure seasonings

In a small bowl combine gochujang, gochugaru, soy sauce, fish sauce, sugar, minced garlic and sesame oil; mix to a smooth paste. Keep broth/stock measured and nearby.

Heat the clay pot

Place a medium-sized Korean earthenware pot (dolsot or ttukbaegi) over medium heat. If you don't have a clay pot, use a small heavy-bottomed skillet or saucepan. Add 1 tsp neutral oil and warm for 30 seconds.

Sear pork & aromatics

Add the pork pieces and the white parts of the scallion to the pot. Sear for 1–2 minutes, stirring, until pork is lightly browned but not fully cooked. Add sliced onion and mushrooms and cook another 1 minute to soften.

Add kimchi and seasoning

Add the kimchi (including about 2–3 tbsp of kimchi juice) to the pot and stir 1 minute to combine and slightly caramelize the kimchi edges. Spoon in the prepared seasoning paste and stir to coat the kimchi and pork evenly.

Add broth and simmer

Pour in 350 ml hot water or stock. Bring to a gentle boil, scraping any browned bits from the bottom. Reduce heat to maintain a simmer and cook uncovered for 5 minutes so flavors meld.

Add tofu and rice

Gently nestle the tofu cubes into the simmering mixture, then add the hot cooked rice, pressing it slightly into the broth so some absorbs liquid. Continue simmering 2–3 minutes so rice soaks up flavors and tofu heats through.

Finish with egg and scallions

Make a small well in the center and gently crack the egg into it (or pour beaten if preferred). Sprinkle sliced green scallion pieces over the top. Cover the clay pot (or use a lid) and cook on low heat 1–2 minutes for a runny yolk, or 3–4 minutes for a firmer yolk.

Turn off heat. Drizzle a tiny additional drop of sesame oil if desired. Sprinkle toasted sesame seeds and extra sliced scallion on top. Serve the kimchi clay pot hot at the table—mix the egg into the stew and spoon portions into bowls so each person gets tofu, pork, rice and broth.

Optional: Offer extra gochugaru or chopped fresh chili at the table for added heat. Leftovers can be refrigerated for up to 2 days; reheat gently on the stove, adding a splash of water or stock.