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Japanese kimchi nabe with pork, tofu, mushrooms and cabbage topped with garlic chives, fried garlic and chili in an aluminum pot

Kimchi Nabe (Kimchi Hotpot)

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By Yuto Omura
https://sudachirecipes.com
Warm up with this delicious and comforting Japanese-style 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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Dinner, Main Course
Cuisine Fusion, Japanese, Korean
Servings 3 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner, Main Course
Cuisine: Fusion, Japanese, Korean
Servings: 3 servings

Ingredients 
 

  • 200 g slab skinless pork belly sliced
  • 1 pinch salt and pepper
  • 1 tbsp cake flour
  • 1 tbsp sesame oil
  • 1 tsp garlic clove(s) finely diced
  • 1 tsp ginger root finely diced
  • 50 g yellow onion(s) thinly sliced
  • 1 tsp oyster sauce
  • 200 g cabbage kimchi
  • 1 tsp light brown sugar

Broth

  • 800 ml dashi stock
  • 2 tbsp Chinese-style chicken bouillon powder
  • 2 tbsp soy sauce
  • 2 tbsp yellow miso paste (awase miso) (yellow)
  • 2 tbsp mirin
  • 2 tbsp sake
  • 150 g firm tofu or silken if you prefer
  • 100 g enoki mushroom(s) or mushroom of your choice
  • 100 g green cabbage or napa cabbage

Toppings

  • 30 g garlic chive(s)
  • ½ tsp dried red chili pepper thinly sliced
  • 1 tsp garlic chips optional
  • 1 tsp white sesame seeds
  • 2 portions cooked ramen noodles or udon noodles (optional)

Instructions 

  • Season 200 g slab skinless pork belly with 1 pinch salt and pepper on both sides.
    thick slices of pork belly seasoned with salt and pepper
  • Sprinkle with 1 tbsp cake flour and rub over the surface of the pork until evenly coated.
    thick slices of pork belly coated with flour
  • Drizzle 1 tbsp sesame oil into a heated frying pan (medium-low) and add 1 tsp garlic clove(s) and 1 tsp ginger root. Fry until fragrant.
    frying finely diced garlic in a wok
  • Add the pork to the pan and fry until both sides are browned and the fat is a little bit crispy.
    stir frying pork belly in a wok
  • Add 50 g yellow onion(s) and stir fry until slightly softened.
    stir-frying pork and onions in a wok
  • Add 1 tsp oyster sauce, 200 g cabbage kimchi and 1 tsp light brown sugar. Stir fry for 1 minute.
    stir-frying pork, onions and kimchi in a wok
  • Remove from the heat and set aside for later.
    stir fried kimchi and pork

Broth

  • Add 800 ml dashi stock to a large pot and turn on the heat to medium.
    dashi in a aluminum pot
  • Add 2 tbsp Chinese-style chicken bouillon powder, 2 tbsp soy sauce, 2 tbsp yellow miso paste (awase miso), 2 tbsp mirin and 2 tbsp sake, and bring to a boil.
    kimchi nabe broth base simmering in a pot
  • Once boiling, turn the heat down to simmer and add the contents of the pan from earlier.
    kimchi nabe broth simmering in a pot
  • Add 100 g enoki mushroom(s), 150 g firm tofu, 100 g green cabbage and 30 g garlic chive(s), and top with ½ tsp dried red chili pepper, 1 tsp garlic chips and 1 tsp white sesame seeds. Mix thoroughly.
    kimchi nabe with firm tofu, enoki mushrooms, pork belly and cabbage topped with garlic chives, fried garlic, sesame seeds, chili and kimchi
  • Simmer until the cabbage is softened and enjoy!
    kimchi nabe cooking in an aluminum pot
  • Optional: Enjoy the leftover broth with 2 portions cooked ramen noodles!
    ramen noodles in leftover kimchi nabe broth

Notes

This dish is has more depth when made with pork, but feel free to use the protein of your choice. Skin-on chicken thigh is a good substitute.