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–+ servings

Kimchi Nabe (Kimchi Hotpot)

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

  • 200 g slab skinless pork belly sliced
  • 1 pinch salt and pepper
  • 1 tbsp all-purpose flour
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic clove finely diced
  • 1 tsp ginger root finely diced
  • 50 g onion thinly sliced
  • 1 tsp oyster sauce
  • 200 g cabbage kimchi
  • 1 tsp light brown sugar

Broth

Toppings

  • 30 g garlic chive(s)
  • ½ tsp dried red chili pepper thinly sliced
  • 1 tsp garlic chips optional
  • 1 tsp toasted 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 all-purpose flour and rub over the surface of the pork until evenly coated.
    thick slices of pork belly coated with flour
  • Drizzle 1 tbsp toasted sesame oil into a heated frying pan (medium-low) and add 1 tsp garlic clove 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 onion 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 Japanese soy sauce (koikuchi shoyu), 2 tbsp yellow miso paste (awase), 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 mushrooms, 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 toasted 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.
  • Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.