TRADITIONAL JAPANESE RECIPE: Kimchi Nabe ( キムチ鍋 ) is a very popular winter hot pot dish in Japan. It is Kimchi in Nabe just like the Korean hot pot dish, Kimch Jjigae. Nabe is basically the big pot you cook things in. Imagine Nabemono... but larger.
Kimchi Nabe has evolved from the moment the Japanese discovered the korean dish Kimch Jjigae. Kimchi Nabe is mildly spicy, nothing like the Korean version, and it's perfect for family dinner on a cold winter night.
Japan learned to make Kimchi Nabe ( キムチ鍋 ) in the early 2000s, when all stations started broadcasting Korean drama TV shows, and with it everyone got exposed to Korean dishes. Today, Kimchi Nabe ( キムチ鍋 ) has become a unique "Japanese" dish.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cut the Nappa Cabbage into bite size pieces.
02 - Slice the long White Onions diagonally.
03 - Cut Nira into 5cm / 2in long pieces.
04 - Cut the bottom part of the Mushrooms and then, using only your own hands, pull apart the Mushrooms into small bunches.
05 - Cut the Tofu into 8 or 10 pieces.
06 - Cut the thin slices of Pork into smaller bite-size pieces
07 - In a large pot, heat the Sesame Oil at medium heat.
08 - Put in the pot the Pork, and stir fry the meat until no longer pink.
09 - Add the Kimchi and cook for a couple of minutes.
10 - Now, add the Dashi and the Kimchi liquid you've saved.
11 - When the Soup starts boiling, add the Miso Paste, Sake, and Salt ( to taste). Stir well and cook for a couple of minutes.
12 - Finally, add all the Vegetables except for the Nira.
13 - Cook covered at medium heat for 10-15 minutes, or until all Vegetables are tender.
14 - Lastly, add the Nira and cook for a few more minutes. Serve.
Notes:
- You can stir fry the Pork right at the beginning or wait till all Vegetables are Tender ( STEP 13 ) before adding it to the pot and cook it for few minutes.
- If you don’t like much spicy food or suffer from Irritable Bowel Syndrome, reduce the amount of Kimchi.
- Serve Kimchi Nabe ( キムチ鍋 ) with steamed Rice on the side or Ramen ( or Udon ) Noodles coocked directly inside ( after STEP 13 ).
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