Korean‑Style Chicken Hotpot

Toast the sesame seeds in a dry pan over medium heat until golden and fragrant; set aside.

Dry‑fry the mushroom stems in a non‑stick pan over medium heat for about 2½ minutes per side until golden.

Add the bone‑in chicken thigh pieces to the same pan (no extra oil needed) and brown them on all sides.

Add the sliced carrots and continue cooking until they begin to caramelize.

Pour in 1 L of chicken stock, bring to a simmer, and let the broth cook for 20 minutes.

Stir in the sliced spring onions, brown shiitake mushrooms, and the 250 g of silken tofu.

Add 2 tsp chili sauce and 1 tsp soy sauce, stirring to combine the flavors.

Cook the noodles separately according to the package instructions, then drain and add them to the hotpot.

Fold in the 200 g of kimchi, being careful not to over‑boil so the probiotics remain intact.

Drizzle the sesame oil over the pot and sprinkle the toasted sesame seeds.

Finish with a squeeze of lime juice, give everything a gentle stir, and serve hot.