Kimchi Hot Pot
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Japanese Style
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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
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for the broth:
» dashi stock
» chicken bouillon powder
» soy sauce
» awase miso paste
» mirin
» sake
» firm tofu
» enoki mushrooms
» green cabbage
» cooked ramen noodles
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toppings:
» garlic chives
» dried red chili peppers
» garlic chips
» white sesame seeds
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Season the pork
Cut the pork belly into thick slices and sprinkle with salt and pepper on both sides.
1
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Dredge
Coat evenly with a thin layer of cake flour.
2
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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
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Fry the pork
Once fragrant, add the pork belly and fry until brown and slightly crispy.
4
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Soften onions
Add sliced onions to the wok and stir fry until slightly softened.
5
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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
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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
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Combine
Pour the contents of the wok into the broth and mix well.
8
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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
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Enjoy!
Enjoy kimchi nabe with friends and family. Optional step: finish the leftover broth with cooked noodles!
10
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check out
FULL RECIPE »
See the full post for the full recipe and more information about this dish!
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