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Kimchi Nabe (Kimchi Hotpot)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3 servings
Course: Main Course , Dinner
Cuisine: Fusion , Japanese , Korean

Ingredients

  • 200 g slab skinless pork belly sliced
  • 1 pinch salt and pepper
  • 1 tbsp cake flour
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic clove finely diced
  • 1 tsp ginger root finely diced
  • 50 g yellow onion 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 (granules)
  • 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 mushrooms 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

    Cup of Yum
  1. Season 200 g slab skinless pork belly with 1 pinch salt and pepper on both sides.
  2. Sprinkle with 1 tbsp cake flour and rub over the surface of the pork until evenly coated.
  3. 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.
  4. Add the pork to the pan and fry until both sides are browned and the fat is a little bit crispy.
  5. Add 50 g yellow onion and stir fry until slightly softened.
  6. Add 1 tsp oyster sauce, 200 g cabbage kimchi and 1 tsp light brown sugar. Stir fry for 1 minute.
  7. Remove from the heat and set aside for later.
Broth
    Cup of Yum
  1. Add 800 ml dashi stock to a large pot and turn on the heat to medium.
  2. 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.
  3. Once boiling, turn the heat down to simmer and add the contents of the pan from earlier.
  4. 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.
  5. Simmer until the cabbage is softened and enjoy!
  6. 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.