Kimchi Mari Jeon-gol: Spicy and Refreshing Hot Pot with Kimchi Rolls
A Hearty and Clean Flavored Kimchi Mari Jeon-gol (Kimchi Rolled Hot Pot)
Wondering what to do with mature kimchi? This recipe offers a delightful solution! Inspired by the desire to use up well-fermented kimchi, we created these savory rolls filled with a delicious meat and tofu mixture, wrapped in kimchi leaves. Unlike simple kimchi stew or soup, this Kimchi Mari Jeon-gol has a unique charm and is often served as an impressive dish for guests. Enjoy its refreshing, slightly spicy broth and tender kimchi rolls!
Kimchi Roll Filling Ingredients- 10 large Napa cabbage kimchi leaves (outer leaves)
- 1 block (approx. 300g) firm tofu
- 150g ground pork
- 1/2 medium onion, finely chopped (approx. 50g)
- 2 Tbsp minced garlic (approx. 30g)
- Pinch of salt
- Pinch of black pepper
- 1 large egg
Refreshing Broth Ingredients- 100ml kimchi juice
- 300ml water (for broth base)
- 2 Tbsp minced garlic (approx. 30g)
- 1 Tbsp tuna extract or fish sauce
- 1 Tbsp anchovy extract (fish sauce)
- 1/4 Tbsp sugar (approx. 3g)
- 1/2 medium onion, thinly sliced
- Small bunch of scallions, diagonally sliced
- 200ml water (added during simmering)
- 100ml kimchi juice
- 300ml water (for broth base)
- 2 Tbsp minced garlic (approx. 30g)
- 1 Tbsp tuna extract or fish sauce
- 1 Tbsp anchovy extract (fish sauce)
- 1/4 Tbsp sugar (approx. 3g)
- 1/2 medium onion, thinly sliced
- Small bunch of scallions, diagonally sliced
- 200ml water (added during simmering)
Cooking Instructions
Step 1
First, gently blanch the tofu in boiling water, then squeeze out as much water as possible. Mash it finely with your hands or chop it with a knife. In a large bowl, combine the mashed tofu, ground pork, chopped onion, minced garlic, a pinch of salt, a pinch of pepper, and the egg. Mix thoroughly by kneading with your hands until the mixture becomes sticky and well-combined. This helps the filling hold its shape.
Step 2
Next, select the largest and firmest Napa cabbage kimchi leaves for rolling. Carefully separate the leaves, gently remove the inner filling, and squeeze out any excess liquid. Lay a kimchi leaf flat. Place a portion of the prepared filling onto the middle of the kimchi leaf.
Step 3
Fold the bottom part of the kimchi leaf over the filling, then fold in the sides and tightly roll it up. If the kimchi leaf feels too large, you can trim off the tough stem part and use only the wider, softer leaf portion for a neater roll.
Step 4
Once the kimchi rolls are tightly formed, arrange them neatly around the edges of a wide pot or a hot pot. This arrangement helps them keep their shape while cooking and makes for a beautiful presentation.
Step 5
To create a clean and clear broth, strain the kimchi juice through a fine-mesh sieve, using only the liquid. This step ensures a refreshing and pure flavor without any sediment.
Step 6
In the pot, combine the strained kimchi juice, 300ml of water for the broth base, minced garlic, tuna extract (or fish sauce), anchovy extract, and sugar. Bring this mixture to a boil over high heat. Once boiling, carefully add the prepared kimchi rolls. Then, add the sliced onion, diagonally sliced scallions, and the additional 200ml of water.
Step 7
Reduce the heat to medium-low, cover the pot, and simmer for about 20 to 30 minutes. This cooking time allows the kimchi leaves to become tender and ensures the filling is fully cooked through. Serve hot and enjoy this delicious Jeon-gol!
