Photograph of the finished Kimchi nabe

Japan · Lẩu kimchi Nabe

Kimchi nabe

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kimchi Kimchi 1.1 lb
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Tofu Tofu 14.1 oz
  • Photograph of Chinese cabbage Chinese cabbage 11.3 oz
  • Photograph of Mushrooms Mushrooms 7.1 oz
  • Photograph of Miso paste Miso paste 2.8 oz
  • Photograph of Dashi broth Dashi broth 6 ¾ cups
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Sauté the kimchi with the sliced pork belly until the kimchi releases its sour and aromatic flavor and the pork releases its fat.
  2. 2 Pour the dashi broth into a pot and bring it to a boil.
  3. 3 Dissolve the miso paste in a ladle of broth until completely dissolved, then return it to the pot.
  4. 4 Arrange the Chinese cabbage, tofu, and mushrooms in a pot and simmer for 10 minutes.
  5. 5 Sprinkle with chopped green onions, eat hot straight from the pot, and you can use the remaining broth to make zosui porridge.

With an appliance

  • Oven 40 min

    Replace step 4: Arrange the napa cabbage, tofu, and mushrooms in the pot along with the kimchi broth, cover, and cook on the middle rack of the oven at 180 degrees for 12 minutes. Remove, sprinkle with green onions as in step 5, and serve immediately from the pot.

Start cooking