03.01.2026 WS memories and recipes

Thank you so much for joining this event:)

(This is the products we actually used for this event)

Yesterday, we gathered to celebrate the beginning of 2026 in the most comforting way possible: around a steaming vegan hot pot, while snow quietly fell outside.

I’m deeply grateful to everyone who joined the event and helped make it so cozy. Thank you so much :)

The idea was simple!

Everyone brought two vegan ingredients to add to the pot.

We had an impressive variety of ingredients, including four different kinds of tofu, plenty of lotus roots, topinambur, and vibrant purple sweet potatoes that added both color and heartiness to the meal.

Alongside the hot pot, we made crispy fried tempeh and borek (the Turkish-style, spring roll–like pastry), filled and paired with bold flavors like peanut butter harissa. The hot pot itself was anchored by a mildly spicy chigae-inspired soup—warming, comforting, and perfect for such a snowy day.

Since this was an improvised cooking event, I don’t have the exact recipes from the day. However, I’ve hosted similar events and have a few comparable recipes to share. I hope you’ll find them helpful as a reference.

Easy Kimchi (Not traditional recipe)

Chigae Hotpot Soup

Green rice tempeh

Quick harissa

Ingredients

• 1 tsp cumin seeds (toasted)

• 2 tsp coriander seeds (toasted)

• 6 tsp Chinese chili flake

• 1 tsp salt

• 1tbsp EV olive oil

• 1tbsp minced garlic

• 1tbsp Turkish pepper paste(mild)

  Method

  • Grind toasted seeds with chili salt and garlic.

    Blend or pound in olive oil until a thick paste forms.

  
  

Quick peanut butter harissa

2tbsp harissa &４tbsp peanut butter

Onion–Lemon Vinegar Sauce

• 1 tbsp sesame oil

• 1 tbsp chopped ginger

• 1 tbsp chopped garlic

• 1 tbsp sugar

• 1 tbsp lemon juice or lemon vinegar

• 1 tbsp gochujang

• 1 tbsp pomegranate syrup

• 2 tbsp fried onions

• 2 tbsp rice vinegar

• 1/8 tsp black pepper

Candied Purple Sweet Potatoes