Kimchi Nabe キムチ鍋

justonecookbook.com

Khoa Lê Anh

1 lb kimchi (cut if necessary)

6 oz bean sprouts

½ onion

14 oz medium tofu (momen tofu) (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)

13 oz sliced pork belly (you can also use thinly sliced pork loin. If you can't get pre-sliced meat, you can freeze a block of meat for 30 to 60 minutes and slice thinly. See my tutorial here.)

1 Tbsp roasted sesame oil

4 cups dashi (Japanese soup stock; click to learn more) (you can also use chicken broth)

subheading: For Dashi:

¼ cup iriko or niboshi (dried baby sardines/anchovies)

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

4 cups water

subheading: 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 kosher or sea salt (I use Diamond Crystal; use half for table salt)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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