Kimchi Nabe

• Meat

  • 3/4 lb Pork belly or pork loin

• Produce

  • 1 Handful Bean sprouts
  • 1/3 Carrot
  • 1 pack Enoki mushrooms
  • 1/3 oz Kombu
  • 5 Napa cabbage, leaves
  • 1/2 Onion, large

• Refrigerated

  • 1/2 pack Tofu, medium firm

• Canned Goods

  • 4 cups Dashi

• Condiments

  • 1 tbsp Miso
  • 1 tbsp Soy sauce

• Baking & Spices

  • 3 stalks Garlic chives
  • 1 tsp Gochugaru
  • 1 tbsp Gochujang
  • 1/2 tsp Kosher salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Prepared

  • 4 tbsp Kimchi, juice
  • 1 lb Napa cabbage kimchi

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Liquids

  • 4 cups Water

• Other

  • ¼ cup (12 g iriko (dried baby sardines/anchovies
  • 1 Tokyo negi (or 3 green onions/scallions

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients.
• This is an extra step and not everyone follows this method, but I highly recommend to remove the head and guts from the anchovies to reduce the bitter flavor in dashi (Watch this video).
• Clean the kombu with damp cloth. In a small saucepan, put 4 cups water, kombu, and anchovies.
• Bring it to boil on low heat. It’s best to slowly infuse water with kombu and anchovies. Once boiling, cover and keep on low heat and simmer for 10 minutes.
• Once you are done simmering dashi, strain through a fine sieve. Discard anchovies and kombu (Or make candied anchovies and simmered kombu (cook with soy sauce + sake + mirin/sugar)), and set aside the dashi.
• Meanwhile start prepping ingredients. Thinly slice onion. Cut tofu into small blocks.
• Cut napa cabbage into 2” (5 cm) pieces widthwise (cut from bottom to leafy side). The bottom part of napa cabbage is thicker so cut these pieces into smaller pieces lengthwise (See how I do it in the video).
• Slice the Tokyo Negi (or green onions/scallions) diagonally into ½“ (1.3 cm) pieces and slice the carrot diagonally into 1/4” (0.6 mm).
• Cut garlic chives into 2” (5 cm) pieces. Discard the bottom of enoki mushrooms and loosen them up.
• Rinse bean sprouts and place all the vegetable ingredients on a plate. Cut the sliced pork belly into 2” (5 cm) pieces and set aside.
• In a large donabe (4-5 serving) or pot, heat 1 Tbsp. sesame oil over medium low heat and add the sliced pork belly. Stir fry the meat until no longer pink.
• Add kimchi and onion and stir fry for 5 minutes.
• Then add 1 Tbsp. sake and 1 Tbsp. gochujang.
• Add 1 tsp. gochugaru and 1 Tbsp. sugar and mix it all together.
• Add kimchi juice and dashi and make sure it’s mixed evenly.
• Cover and bring to boil. Once boiling, reduce heat to low and cook for 5 minutes.
• Add 1 Tbsp. soy sauce and 1 Tbsp. miso. Mix all together and make sure the miso is completely dissolved.
• Add the rest of ingredients and cover to cook on medium heat for 10 minutes, or until all the ingredients are tender.
• Taste the soup and add kosher salt if necessary (I added about ½ tsp). Each miso has different saltiness so you really need to taste the soup to adjust the flavor.