Kimchi Nabe (Kimchi Hotpot)
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3 servings
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Course
Main Course, Dinner
Kimchi Nabe (Kimchi Hotpot)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 200 g pork belly sliced, slab, skinless
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp cake flour
- 1 tbsp sesame oil toasted
- 1 tsp garlic finely diced, clove
- 1 tsp ginger root finely diced
- 50 g yellow onion thinly sliced
- 1 tsp oyster sauce
- 200 g kimchi cabbage
- 1 tsp light brown sugar
Broth
- 800 ml dashi stock
- 2 tbsp chicken bouillon powder Chinese-style, granules
- 2 tbsp soy sauce
- 2 tbsp yellow miso paste yellow, awase miso
- 2 tbsp mirin
- 2 tbsp sake
- 150 g tofu or silken if you prefer, firm
- 100 g enoki mushrooms or mushroom of your choice
- 100 g green cabbage or napa cabbage
Toppings
- 30 g garlic chives
- ½ tsp dried red chili pepper thinly sliced
- 1 tsp garlic chips optional
- 1 tsp white sesame seeds
- 2 portions ramen noodles or udon noodles (optional, cooked
Instructions
- Season 200 g slab skinless pork belly with 1 pinch salt and pepper on both sides.
- Sprinkle with 1 tbsp cake flour and rub over the surface of the pork until evenly coated.
- 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.
- Add the pork to the pan and fry until both sides are browned and the fat is a little bit crispy.
- Add 50 g yellow onion and stir fry until slightly softened.
- Add 1 tsp oyster sauce, 200 g cabbage kimchi and 1 tsp light brown sugar. Stir fry for 1 minute.
- Remove from the heat and set aside for later.
Broth
- Add 800 ml dashi stock to a large pot and turn on the heat to medium.
- Add 2 tbsp Chinese-style chicken bouillon powder (granules), 2 tbsp soy sauce, 2 tbsp yellow miso paste (awase miso), 2 tbsp mirin and 2 tbsp sake, and bring to a boil.
- Once boiling, turn the heat down to simmer and add the contents of the pan from earlier.
- 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 white sesame seeds. Mix thoroughly.
- Simmer until the cabbage is softened and enjoy!
- Optional: Enjoy the leftover broth with 2 portions cooked ramen noodles!
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.
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