Vegan Chigae Hot Pot

This vegan chigae-style hot pot is deeply comforting, gently spicy, and perfect for sharing. A naturally sweet daikon broth forms the base, enriched with gochujang, miso, and warming spices.

(Preparation: if you are adding potatoes , they should be boiled separately before being added to the hot pot.)

Choose vegetables equal in weight to the amount of broth you plan to prepare. (This is 800 g veg/200g tofu)

Serves: 4

Ingredients

Vegetables & Main Ingredients

• 800 g mixed vegetables, such as:

  • Leeks

  • Bok choy

  • Leek or green onion

  • Carrot ribbons

  • Bell peppers

  • Boiled potatoes

• 200 g Asian soft tofu

• 100g noodles (optional)

Spices Added Directly to the Pot

• 2 bay leaves

• 2 star anis

• A pinch of black pepper

• 1 tablespoon sesame oil (added at the end)

  
  

Daikon Broth (pressure cooker)

Ingredients

• 300 g daikon radish, sliced (50g x 6 pieces)

• 800 ml water

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 1 tablespoon vegetable stock powder

Method (Instant Pot)

• Pressure cook on High for 12 minutes, then allow natural release.

(Stovetop option: simmer gently for 30–40 minutes.)

Seasoning Paste (to add later)

• 1½ tablespoons gochujang

• 1½ tablespoons miso

• 3 tablespoons sake or white wine

• 1 tablespoon brewer's yeast(optional)

• 1tbsp garlic, finely minced

• 1tbsp ginger finely minced

  
  
  
  

Instructions

1. Make the Daikon Broth( in a pressure cooker)

Combine the daikon, water, ginger, soy sauce, sugar, and vegetable stock powder in an Instant Pot. Pressure cook on High for 12 minutes and let the pressure release naturally.Keep the daikon in the broth for natural sweetness.

2. Prepare the Spicy seasoning paste

In a separate container ,mix the gochujang, miso, sake, nutritional yeast, and minced garlic until smooth.

3. Assemble the Hot Pot

Stir in the seasoning paste. Add the star anise, bay leaves, and black pepper.

The spicy seasoning will be diluted by the broth in the next step.

Arrange the vegetables and tofu in the pot, keeping larger or firmer vegetables near the bottom.

4. Simmer, Add Noodles (Optional), and Finish

Pour the hot daikon broth into a large pan.

Bring the pot to a gentle simmer over medium heat. Place a lid and cook for 10–15 minutes, until the vegetables are tender.

If using dried mie noodles, add them directly to the pot during the last 3–5 minutes of cooking, gently submerging them in the broth until just tender.

Just before serving, drizzle 1 tablespoon of sesame oil over the top.

To Serve

Serve bubbling hot at the table, nabe style. This hot pot is wonderful on its own or paired with steamed rice or noodles. Any leftover broth becomes even more flavorful the next day.