Kimchi Nabe is a popular Japanese hot pot dish inspired by Korean cuisine. It combines the rich, spicy flavors of kimchi with a variety of vegetables, tofu, and meat or seafood in a hearty broth. This dish is perfect for cold weather, offering warmth and comfort. It's also quite versatile, allowing for various ingredients to be added according to preference.
Ingredients
For the Broth:
- 4 cups dashi stock (or chicken/vegetable stock)
- 2 cups kimchi, with juice
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon gochujang (Korean red chili paste, optional for extra heat)
For the Nabe:
- 200 grams napa cabbage, chopped
- 1 large carrot, sliced
- 1 medium daikon radish, sliced
- 1 medium onion, sliced
- 200 grams shiitake mushrooms, sliced
- 200 grams enoki mushrooms, trimmed
- 200 grams firm tofu, cubed
- 200 grams pork belly or beef slices, thinly sliced
- 200 grams shrimp or fish fillets (optional)
- 2 stalks green onions, chopped
- 1 pack udon noodles or 2 cups cooked rice (optional)
Preparation and Serving Instructions
Step 1: Prepare the Broth
- In a large pot, combine the dashi stock (or chicken/vegetable stock), kimchi with its juice, soy sauce, miso paste, sake, mirin, and gochujang (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the miso paste and combine the flavors.
Step 2: Add the Vegetables and Tofu
- Add the chopped napa cabbage, carrot, daikon radish, and onion to the pot.
- Allow the vegetables to cook for about 5-7 minutes until they start to soften.
- Add the shiitake and enoki mushrooms, and the cubed tofu to the pot.
- Continue to simmer for another 5 minutes.
Step 3: Add the Meat and Seafood
- Add the thinly sliced pork belly or beef and shrimp or fish fillets (if using) to the pot.
- Cook for about 3-5 minutes until the meat and seafood are cooked through.
Step 4: Final Touches
- Add the chopped green onions to the pot.
- If using udon noodles, add them to the pot and cook for an additional 2-3 minutes until they are heated through.
- Taste the broth and adjust seasoning if necessary, adding more soy sauce or kimchi juice as desired.
Serving
- Serve the Kimchi Nabe directly from the pot at the table, using a portable burner to keep it warm.
- Ladle portions into individual bowls, making sure each serving has a good mix of broth, vegetables, tofu, meat, and seafood.
- Enjoy with steamed rice if not using udon noodles.
Tips
- Customizable Ingredients: Feel free to customize the ingredients based on personal preference or availability. Other vegetables like spinach, bok choy, or zucchini can be used.
- Spice Level: Adjust the spice level by increasing or decreasing the amount of kimchi and gochujang used.
- Broth: For a richer broth, add a bit of sesame oil or use a bone broth base.
- Leftovers: Leftover broth can be used as a base for a noodle soup the next day.
Variations
- Vegetarian Kimchi Nabe: Omit the meat and seafood, and add more vegetables like mushrooms, tofu, and perhaps some tempeh for protein.
- Seafood Kimchi Nabe: Use a variety of seafood like clams, mussels, squid, and fish for a seafood-rich version.
- Chicken Kimchi Nabe: Substitute the pork or beef with thinly sliced chicken breast or thigh for a leaner option.
Calorie Information
The calorie content of Kimchi Nabe will vary depending on the specific ingredients and quantities used. On average, a serving (about 400 grams) contains:
- Calories: 350-450 kcal
- Protein: 20-25 grams
- Carbohydrates: 20-30 grams
- Fat: 15-20 grams
Conclusion
Kimchi Nabe is a delightful fusion of Japanese and Korean flavors, offering a spicy, comforting meal perfect for cold days. Its versatility allows for endless variations, catering to different tastes and dietary preferences. With its rich broth and mix of vegetables, tofu, and protein, Kimchi Nabe is both nutritious and delicious. Enjoy this hearty dish with family and friends for a warming and satisfying dining experience.
