My Family's Superb Kimchi Hot Pot

• 300 grams Pork belly
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 clove Grated garlic
• 300 grams Napa cabbage kimchi
• 2 tbsp Sake
• 800 ml Water
• 1 tbsp Gochujang
• 1 tbsp Red miso or blended miso
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 clove Grated garlic
• 1 pinch Salt
• 1 bunch Garlic chives
• 1 or 2 blocks Tofu
• 1 Enoki mushrooms, bean sprouts, napa cabbage
• 1 Daikon radish, carrot, Japanese leeks
• 1 Sesame oil
• 1 tsp Chinese soup stock

1. Cut the pork into 4-5 cm lengths.
2. Mix all ingredients and grated garlic and use mixture to marinate pork for 15 minutes.
3. Cut the vegetables to your liking.
4. Cut tofu into 6 or 8 pieces.
5. Squeeze the liquid out of the kimchi and save.
6. Mix all ingredients in a bowl.
7. Heat an earthen pot with sesame oil (1 tablespoon) and cook the pork.
8. Add sesame oil to Step 4, add kimchi from Step 3, and cook for 1-2 minutes.
9. Add sake, water, kimchi liquid, and Chinese soup stock to Step 5, and after it boils, add tofu and cores of Chinese cabbage.
10. Continue cooking.
11. Add the ingredients and salt to Step 6, and add the rest of vegetables (add Chinese chives, leek, the leaves of Chinese cabbage and enoki mushrooms in the end, because they cook the quickest).
12. I also added Chinese soup stock in the ingredients.
13. You don't have to, but if the kimchi lacks flavor, it'll be good to add it.

pork belly, soy sauce, sake, garlic, cabbage, sake, water, gochujang, red, soy sauce, sugar, garlic, salt, garlic, enoki mushrooms, carrot, sesame oil, chinese soup stock

Taken from cookpad.com/us/recipes/143350-my-familys-superb-kimchi-hot-pot (may not work)