Kimchi nabe gives a deep red pot, sour and hot and warming, loaded with vegetables and thinly sliced pork belly. Getting the broth deep enough without turning it harsh is the tricky part.
Garlic, ginger and spring onion whites are fried in cooking oil and sesame oil, then 150g kimchi goes in to release its flavor before the seasoning. The broth is made separately and poured into the pot over the arranged ingredients.
This batch weighs about 1.5kg, at roughly 132 calories per 100g.
Method
Rinse all the vegetables and drain them.
Cut the napa cabbage and garlic chives into lengths. Peel and cut the potato, daikon radish, carrot, onion and tofu into chunks.
Trim the base off the enoki mushrooms. Cut the kimchi into bite sized pieces.
Rinse the pork belly and slice it thinly.
Arrange all the ingredients with the bean sprouts and 150g kimchi in the hot pot.
Make the broth: set a pan over the heat, and once it is hot add 10ml cooking oil, 10ml sesame oil and 5g blended garlic and fry until fragrant, then add 5g blended ginger and 10g spring onion white part.
Add the remaining 150g kimchi and season with 15g gochujang, 15g chili powder, 10g salt, 9g kOBE Monk Fruit Blend, 5g MSG, 10g seasoning powder, 5g white sesame seeds, 10g fish sauce and 10g rice vinegar. Stir until the aroma rises.
Pour the broth into the pot over the arranged ingredients, bring it to the boil and serve.
Tips
The sourer the kimchi, the deeper the broth, so choose a jar that has fermented a few days.
The thinner the pork belly is sliced, the faster it cooks and the softer it stays.
Fry the kimchi until its sourness comes alive before the liquid goes in, since skipping this leaves the pot flat and raw tasting.
Udon noodles or rice cakes at the end make good use of the remaining broth.
Lay the leafy vegetables on top and dip them late, as cooking them early turns them limp.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.