I ate this dish for the first time during my trip to Japan in December 2015. It was so delicious and a great combination between Korean flavor and Japanese flavor. I am posting my version of Kimchi Nabe. You can always adjust the flavor as you like by adding or cutting down some sauce.
Prepare base stock
4 cups of water4x4cm of Dashima or Kombu1 tsp ancovy stock
- Boil all the ingredients without lid in medium low heat around 25 to 30 minutes. You will find the dashima or kombu will be softer
- Take out dashima/kombu to make a clear stock. Put aside for later use
- 1 small pack of thinly sliced pork belly and 1 small pack of pork loin
You can also use beef. But my husband and I prefer pork. Pork belly is my favorite and he choose pork loin for him.
- Half onion, slice thinly
- 1/3 can of spam, sliced thinly
- 1 pack of enoki mushroom
- 100 grams of Kimchi and around 5 tbs kimchi juice
- 1 pack of Kinyaku jelly noodle
- A handful of napa cabbage, cut into small squares as desired
Let’s cook !!
Prepare your hotpot, drizzle a small amount of sesame oil and cook your meat until fully cooked
Add in sliced onion and kimchi (without kimchi juice), sautée around 4-5 minutes until the onions are well cooked.
Pour in the stock we made earlier, around 3-4 cups, let it boil
Add in kimchi juice, 1 tbs of Gochujang (you can add more if you want, but I prefer to add only 1 tbs) and 2 tbs of Miso. Stir until the pastes are well dissolved. This is the right time to adjust the taste as desired (I didn’t add additional paste)
Add in all other ingredients we prepared earlier
Cover and let it boil in medium low heat around 15 to 20 minutes
Tadaaa…….., a pot of delicious homemade Kimchi Nabe is ready to be eaten. You can have this Nabe with a bowl of warm rice or you can just enjoy it without rice.