Foryoueats: Kimchi Nabe

Name: Foryoueats: Kimchi Nabe
Total time: 35 min
Ingredients: 1 lb kimchi (cut if necessary); ½ onion; 14 oz medium-firm tofu (momen dofu) (1 pack); 6 leaves napa cabbage; 1 Tokyo negi (naga negi; long green onion) (or 3 green onions/scallions); ⅓ carrot; 3 stalks garlic chives (Chinese chives or Nira); 7 oz enoki mushrooms (1 pack); 6 oz bean sprouts; 13 oz sliced pork belly (or use thinly sliced pork loin. If you can‘t get pre-sliced meat, you can freeze a block of meat for 30–60 minutes and slice thinly. See my tutorial here.); 1 Tbsp toasted sesame oil; 4 cups dashi (Japanese soup stock) (see recipe below; or use chicken broth); For the Dashi:; ¼ cup iriko/niboshi (boiled and dried anchovies); ⅓ oz kombu (dried kelp) (about 3 x 4 inches, 7.6 x 10 cm per ⅓ oz); 4 cups water; For the Seasonings:; 1 Tbsp sake; 1 Tbsp gochujang (Korean chili paste); 1 tsp gochugaru (Korean pepper flakes); 1 Tbsp sugar; 4 Tbsp kimchi juice; 1 Tbsp soy sauce; 1 Tbsp miso (you can use any type of miso); ½ tsp Diamond Crystal kosher salt

foryoueats.com

This Kimchi Nabe recipe combines tangy kimchi, savory pork, and a variety of vegetables in a flavorful and comforting hot pot. With a homemade dashi stock and a blend of Korean and Japanese...

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Ingredients

1 lb kimchi (cut if necessary)
½ onion
14 oz medium-firm tofu (momen dofu) (1 pack)
6 leaves napa cabbage
1 Tokyo negi (naga negi; long green onion) (or 3 green onions/scallions)
⅓ carrot
3 stalks garlic chives (Chinese chives or Nira)
7 oz enoki mushrooms (1 pack)
6 oz bean sprouts
13 oz sliced pork belly (or use thinly sliced pork loin. If you can‘t get pre-sliced meat, you can freeze a block of meat for 30–60 minutes and slice thinly. See my tutorial here.)
1 Tbsp toasted sesame oil
4 cups dashi (Japanese soup stock) (see recipe below; or use chicken broth)
For the Dashi:
¼ cup iriko/niboshi (boiled and dried anchovies)
⅓ oz kombu (dried kelp) (about 3 x 4 inches, 7.6 x 10 cm per ⅓ oz)
4 cups water
For the Seasonings:
1 Tbsp sake
1 Tbsp gochujang (Korean chili paste)
1 tsp gochugaru (Korean pepper flakes)
1 Tbsp sugar
4 Tbsp kimchi juice
1 Tbsp soy sauce
1 Tbsp miso (you can use any type of miso)
½ tsp Diamond Crystal kosher salt