Kimchi Hot Pot

sudachirecipes.com

Japanese Style

Warm up with this delicious and comforting Japanese kimchi nabe. Made with crispy pork belly and cabbage kimchi simmered in a rich dashi broth with tofu and vegetables, not only is it warming and comforting, but it's also packed with flavor!

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Kimchi Nabe

Yield

3 servings

Type

Hot pot

Time

35 minutes

Level

Easy

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what you'll need:

» pork belly (or protein of choice) » salt and pepper » cake flour » sesame oil » garlic cloves » fresh ginger » yellow onion » oyster sauce » cabbage kimchi » light brown sugar

for the broth:

» dashi stock » chicken bouillon powder » soy sauce » awase miso paste » mirin » sake  » firm tofu » enoki mushrooms » green cabbage » cooked ramen noodles

toppings:

» garlic chives » dried red chili peppers » garlic chips » white sesame seeds

Season the pork

Cut the pork belly into thick slices and sprinkle with salt and pepper on both sides.

1

Dredge

Coat evenly with a thin layer of cake flour.

2

Flavor the oil

Heat a wok on medium low and add sesame oil, garlic and ginger. Fry until fragrant and be careful not to let it burn.

3

Fry the pork

Once fragrant, add the pork belly and fry until brown and slightly crispy.

4

Soften onions

Add sliced onions to the wok and stir fry until slightly softened.

5

Add kimchi

Add the kimchi along with oyster sauce and light brown sugar. Stir fry for 1 minute and then remove from the heat and set aside.

6

Make broth

Heat a large pot of dashi and add chicken stock powder, soy sauce, miso paste, mirin and sake. Bring to a boil and then lower the heat to a simmer.

7

Combine

Pour the contents of the wok into the broth and mix well.

8

Add tofu & vegetables

Add the tofu, mushrooms, green cabbage, garlic chives and toppings. Simmer until the cabbage is softened and tofu is warmed through.

9

Enjoy!

Enjoy kimchi nabe with friends and family. Optional step: finish the leftover broth with cooked noodles!

10

See the full post for the full recipe and more information about this dish!