Oyster and Pork Kimchi Nabe Recipe (Korean-inspired Hot Pot) - Cooking with Dog

Ingredients

• 120 g Oyster
• 1/4 tsp Sake
• 1/4 tsp Soy Sauce
• Potato Starch
• Sesame Oil
• 100 g Pork Belly Slice (or pork loin slices)
• 1/2 Onion (sliced)
• 1-2 packages Udon Noodles
• 100 g Napa Cabbage Kimchi
• 40 g Long Green Onion (Naganegi) (white part, sliced diagonally)
• 40 g Shimeji Mushrooms
• 150 g Soft Silken Tofu
• 80 g Garlic Chives (substitute: spring onion leaves or scallions)
• 1 Garlic Clove (crushed)
• 7 g Ginger Root (shredded)
• 450 ml Water
• 2 pieces Niboshi (dried baby sardines)
• 2 g Dashi Kombu Seaweed (shredded)
• 3 tbsp Sake
• 1 1/2 tbsp Gochujang (Korean fermented chili paste)
• 1 tbsp Miso