Taepyeongcho: Warm Buckwheat Jelly and Kimchi Hot Pot (2 Servings)

Cut kimchi into bite-size pieces and pork into slices about 5 mm thick. Tear mushrooms and slice green onion and perilla. Wash the knife and board after contact with raw meat.

Cut the buckwheat jelly into strips about 1 cm wide; keep separate until the end.

Heat 1 tsp oil in a deep pot. Stir-fry pork and kimchi over medium heat until the pork surface changes color and kimchi softens.

Add 700 ml anchovy stock, mushrooms, garlic and chili flakes. Bring to a boil; lower heat and simmer until the pork is fully cooked, checking thicker pieces with a food thermometer.

Add jelly and green onion, simmer gently until warm and add 1 tbsp soy sauce. Taste before adjusting salt because kimchi is already seasoned. Stir carefully to avoid breaking the jelly.

Switch off the heat, top with perilla leaves and crumbled seaweed, and serve hot. Refrigerate leftovers promptly and reheat thoroughly.