Kimchi Clay Pot (for 2), Spicy Recipe

Prepare base

Place a medium-sized clay pot (dolsot) or heavy-bottomed pot over medium heat. Add sesame oil and swirl to coat the bottom. Add minced garlic and sauté 30 seconds until fragrant but not browned.

Add the chopped kimchi and sauté, stirring, 2–3 minutes until it starts to soften and release aroma and juice.

Stir in the gochujang and gochugaru, mixing thoroughly to coat the kimchi. Cook 1 minute to bloom the chili paste.

Add kimchi juice (or 1 cup water) and 1 cup stock. Bring mixture to a gentle boil, scraping up any browned bits. Reduce heat to maintain a lively simmer.

Season the broth with soy sauce, fish sauce, and sugar. Taste and adjust salt/heat: add another 1/2 tsp gochugaru or 1/2 tbs gochujang if you prefer it spicier.

Add thinly sliced onion and zucchini (or radish) to the simmering broth. Let simmer 3–4 minutes until vegetables begin to tenderize.

Stir in half of the sliced green onions so they wilt slightly in the broth.

If using pork: slide the thin slices into the bubbling broth in a single layer so they cook evenly; simmer 3–4 minutes until cooked through. If using tofu: gently nestle tofu cubes into the broth and simmer 2–3 minutes to heat through.

Add mushrooms and shrimp (if using). Continue simmering 2–3 minutes until mushrooms are tender and shrimp turn pink and curl. Taste broth and adjust seasoning if needed.

Carefully create two shallow wells in the simmering stew and crack an egg into each well, if using. Cover the pot or reduce heat to a low simmer and cook 2–3 minutes for runny yolks or 4–5 minutes for firmer yolks.

Turn off the heat. Scatter remaining sliced green onions and sprinkle toasted sesame seeds and freshly ground black pepper over the surface.

Allow the clay pot to rest 1 minute, then serve hot directly from the pot into two bowls. Provide steamed rice on the side to scoop into the spicy kimchi broth.