Gamjatang Hot Pot

Peel the potatoes, lightly moisten with water, and wrap loosely in plastic wrap. Microwave at 600 W for 5-6 minutes until tender.

In a bowl, combine the beef with gochujang, soy sauce, mirin, grated garlic, and grated ginger. Mix well to season.

Cut the onion into thick wedges. Wash and rough-chop the chrysanthemum greens.

Cut the microwaved potatoes into large chunks.

Heat sesame oil in a pot, add the marinated beef, and saute lightly. Once fragrant, add the onion and kimchi and saute further.

Add the Korean chili powder and saute briefly to release the aroma.

Pour 800 ml of water (rinsing the marinade bowl) into the pot along with the potatoes. Add the dashida and adjust sweetness with sugar to taste.

Top with the chrysanthemum greens, sprinkle ground sesame and sesame oil, and serve.

Add vermicelli if desired and continue simmering.