Easy Korean Hot Pot Recipes Perfect For Cosy Winter Nights

Dec 8, 2025

5 min read

Korean food has taken over our feeds on Instagram, and why not? It’s tasty, spicy, and feels comforting. And one such comforting meal is Korean hot pot. Hot pot is the definition of cosy, communal cooking—a single bubbling pot in the centre of the table, packed with flavour and warmth. It can make for an easy meal when it’s chilly outside. So, on winter nights when getting out of bed seems like a task, try these Korean hot pot recipes that are easy, tasty, and filling.

1. Budae jjigae (army stew hot pot) recipe

Ingredients:

1 cup kimchi (store-bought)

1 medium onion, sliced

3-4 garlic cloves, minced

1 tbsp gochujang

1 tsp soy sauce

1 tbsp gochugaru (optional)

3 chicken sausages, sliced (or pork sausages)

100g paneer or tofu cubes

1 cup mushrooms (button mushrooms are fine)

1 packet of instant noodles

2 cups water or stock

1 slice of cheese

2 spring onions, chopped

Method:

Place a wide pan or shallow pot on medium heat. Add a teaspoon of oil and sauté the garlic and onions until soft and fragrant. Add the kimchi and cook it for 2–3 minutes. This deepens the flavour and makes the broth richer. Add gochujang, soy sauce, and gochugaru. Mix well and cook for another minute. Pour in the water/stock and bring to a gentle boil. Arrange sausages, mushrooms, and paneer/tofu neatly around the pot. Let everything simmer for 10 minutes so the flavours meld. Break your instant noodles into the pot and cook until soft. Place a cheese slice on top and let it melt. Sprinkle spring onions before serving.

2. Haemul jeongol hot pot recipe

Korean hot pot recipes

Ingredients:

200g prawns (cleaned)

1 cup button mushrooms

200g basa or seer fish (cut into chunks)

1/2 cabbage, roughly chopped (or napa cabbage if you find it)

1 small carrot, sliced

1 small onion, sliced

A handful of glass noodles (or rice noodles)

Ingredients for broth base:

2 tsp gochujang

1 tsp soy sauce

1 tbsp minced garlic

3 cups water or stock

Method:

In a pot, mix gochujang, soy sauce, garlic, and water/stock. Bring to a simmer. Place cabbage, mushrooms, carrots, and onions neatly in the pot. Place prawns and fish pieces on top of the vegetables. Cover and cook on medium heat for 10-12 minutes, or until the seafood is cooked through. Place glass noodles or rice noodles into the simmering broth. Cook until soft (usually 4–5 minutes). Serve hot.

3. Kimchi jjigae hot pot recipe

Ingredients:

1 and 1/2 cups well-fermented kimchi

150g boneless chicken thighs or mushrooms

1/2 onion, sliced

1 tbsp gochujang

3 garlic cloves, minced

1 tbsp soy sauce

150g soft tofu or paneer (cut into cubes)

2 cups water or stock

1 tsp sugar (optional, balances the sourness of kimchi)

Spring onions for garnish

Method:

Heat a little oil in a pot. Add the garlic and onions and stir until they become soft. Add your kimchi and cook it for 5 minutes. This is important because sautéing kimchi makes the stew taste deeper and richer. Add your protein and cook for 2-3 minutes so it absorbs the kimchi flavour. Add gochujang, soy sauce, and sugar, and mix well. Pour in the water/stock. Let the pot bubble gently on medium heat for 15 minutes so everything softens and the flavours combine. Gently slide in tofu or paneer cubes. Simmer for another 5 minutes. Garnish with spring onions.

4. Tteokbokki hot pot recipe

Korean hot pot recipes

Ingredients:

1 cup Korean rice cakes

A packet of instant noodles

1-2 boiled eggs

1 cup cabbage or lettuce

1 cup fish cakes or paneer strips

2 spring onions

Ingredients for sauce:

1 tbsp sugar/honey

2 tbsp gochujang

2 cups water

1 tsp soy sauce

Method:

In a pot, combine gochujang, sugar/honey, soy sauce, and water. Bring to a light simmer. Add your rice cakes or noodles and cook until they start to soften. Add cabbage and your choice of fish cake or paneer strips. Break instant noodles into the pot. Let them cook and absorb the sauce. The sauce should be glossy, thick, and clingy. Add boiled eggs and spring onions. Serve hot.

5. Doenjang hot pot recipe

Ingredients:

1 and 1/2 tbsp doenjang

1 potato, cubed

1 courgette or lauki, cubed

1/2 onion, sliced

1 cup mushrooms

150g tofu or paneer

2-3 garlic cloves

3 cups water or stock

Spring onions or coriander to garnish

Method:

In a pot, add water/stock and stir in the doenjang until completely dissolved. Add potatoes, courgette/lauki, onions, mushrooms, and garlic. Bring to a boil, then reduce to a simmer. Let it simmer for 15-20 minutes until the potatoes are soft. Add tofu/paneer cubes and cook for another 3-4 minutes. Garnish with chopped spring onions or coriander.

Try these Korean hot pot recipes and enjoy a cosy winter night!

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