Yukgaejang Hot Pot

Cut about 150 g of daikon, peel thickly, and slice into quarter rounds.

Trim the shiitake stems. Slice the caps thinly and tear the stems by hand.

Slice the leek diagonally.

Lightly crush the garlic, place in a bowl with a lid, and shake vigorously to peel. Once peeled, mince finely.

Bring 1 L of water to a boil in a donabe. In a frying pan, heat sesame oil and slowly saute the minced garlic over low heat to release its aroma. Once golden and fragrant, add the kimchi and saute to mellow the acidity and bring out the umami.

Add the daikon and shiitake to the pan and saute with the kimchi. Add coarse and fine Korean chili powder and saute until fragrant. Add the beef belly slices and saute briefly until just changing color.

Once the ingredients are sufficiently sauteed, transfer them to the boiling donabe. Use cooking sake (or water) to deglaze the pan and add to the donabe.

Add 2 tablespoons mirin, 1 tablespoon nam pla (or soy sauce), 2 tablespoons gochujang (or miso), and 1 tablespoon dashida to the donabe and stir to season.

Once seasoned, add the bean sprouts and green onion. Cover and cook lightly so the bean sprouts stay crunchy.

Finish with black pepper if desired.

Add rice to the leftover broth and swirl in beaten egg.

Top with cheddar cheese and simmer until melted.