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Kimchi Nabe

Name: Kimchi Nabe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb kimchi (cut if necessary); ½ onion; 14 oz medium-firm tofu (momen dofu) (1 pack); 6 leaves napa cabbage; 1 Tokyo negi (naga negi; long green onion) (or 3 green onions/scallions); ⅓ carrot; 3 stalks garlic chives (Chinese chives or Nira); 7 oz enoki mushrooms (1 pack); 6 oz bean sprouts; 13 oz sliced pork belly (or use thinly sliced pork loin. If you can‘t get pre-sliced meat, you can freeze a block of meat for 30–60 minutes and slice thinly. See my tutorial here.); 1 Tbsp toasted sesame oil; 4 cups dashi (Japanese soup stock) (see recipe below; or use chicken broth); For the Dashi:; ¼ cup iriko/niboshi (boiled and dried anchovies); ⅓ oz kombu (dried kelp) (about 3 x 4 inches, 7.6 x 10 cm per ⅓ oz); 4 cups water; For the Seasonings:; 1 Tbsp sake; 1 Tbsp gochujang (Korean chili paste); 1 tsp gochugaru (Korean pepper flakes); 1 Tbsp sugar; 4 Tbsp kimchi juice; 1 Tbsp soy sauce; 1 Tbsp miso (you can use any type of miso); ½ tsp Diamond Crystal kosher salt

Prep Time

15m

Cook Time

20m

Total Time

35m

This Kimchi Nabe recipe combines tangy kimchi, savory pork, and a variety of vegetables in a flavorful and comforting hot pot. With a homemade dashi stock and a blend of Korean and Japanese seasonings, this dish is a delicious and satisfying way to enjoy the bold flavors of kimchi.

Hot Pot

Kimchi

Pork

justonecookbook.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 4

Scale

Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.

1 lb kimchi (cut if necessary)

14 oz medium-firm tofu (momen dofu) (1 pack)

6 leaves napa cabbage

1 Tokyo negi (naga negi; long green onion) (or 3 green onions/scallions)

3 stalks garlic chives (Chinese chives or Nira)

7 oz enoki mushrooms (1 pack)

13 oz sliced pork belly (or use thinly sliced pork loin. If you can‘t get pre-sliced meat, you can freeze a block of meat for 30–60 minutes and slice thinly. See my tutorial here.)

1 Tbsp toasted sesame oil

4 cups dashi (Japanese soup stock) (see recipe below; or use chicken broth)

¼ cup iriko/niboshi (boiled and dried anchovies)

⅓ oz kombu (dried kelp) (about 3 x 4 inches, 7.6 x 10 cm per ⅓ oz)

1 Tbsp gochujang (Korean chili paste)

1 tsp gochugaru (Korean pepper flakes)

1 Tbsp miso (you can use any type of miso)

½ tsp Diamond Crystal kosher salt

Nutrition Facts

Calories

798kcal

39%
Fat

49g

2%
Saturated Fat

15g

0%
Carbohydrates

27g

1%
Fiber

5g

0%
Sugar

9g

0%
Protein

70g

3%
Cholesterol

168mg

8%
Sodium

1,608mg

80%

Percent Daily Values are based on a 2,000 calorie diet.

Kimchi Nabe

Ingredients

For The Dashi

For The Seasonings

Steps

Nutrition Facts

Kimchi Nabe

Ingredients

For The Dashi

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts