Kimchi Pork Cutlet Hot Pot

Cut the kimchi and onion into bite-sized pieces.

Bake the pork cutlet in a 170°C oven for 10 minutes or deep fry until crispy.

In a pot, add broth (or water), kimchi, onion, and minced garlic, and bring to a boil.

When the kimchi is well cooked, season with soy sauce and gochujang.

Place the pork cutlet on top of the kimchi stew.

Add mozzarella cheese, cover with a lid, and simmer until the cheese melts.

Serve in a bowl and sprinkle with green onion and sesame seeds.