Kimchi Nabe Recipe
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: hot pot, Kimchi
Servings: 4 servings
*Links may contain ad. #CommissionsEarned
- 1/4-1/3 Nappa cabbage
- 2-3 long white onions
- 1 bunch Nira Chinese chive
- 1 bunch Shimeji mushrooms
- 1 bunch Enoki mushrooms
- 1 package Tofu medium hard
- 1 lb pork, sliced very thinly 460 g
- 3 Tbsp sesame oil
- 2 cups Kimchi drained, saving the liquid if any
- 6 cups Dashi 1500 ml
- 1/4 cup Miso paste
- 3 Tbsp Sake
- salt to taste
Cut Nappa cabbage into bite size pieces. Slice long white onions diagonally. Cut Nira into 2" long pieces. Pull apart mushrooms into small bunches by hand. Cut Tofu into 8-10 pieces. Cut thinly sliced pork into smaller pieces if too big.
In a large pot, heat sesame oil at medium heat. Add Kimchi and cook for a couple of minutes. Add Dashi and Kimchi liquid. When the soup starts to boil, add Miso paste, Sake, and salt to taste.
Then add all the vegetables except Nira. Cook covered until vegetables are tender. Add sliced pork, and lastly Nira.