Oyster and Pork Kimchi Nabe is especially good for cold days and will warm you up. A variety of dashi make this hot pot so delicious. You should definitely try it out.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for soaking dried baby sardines is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Oysters
120 g Oysters 1/4 tsp Sake 1/4 tsp Soy Sauce Potato Starch Sesame Oil
Meat and Vegetables
100 g Pork Belly Slices or pork loin slices 1/2 Onion sliced 1-2 packages Udon Noodles 100 g Napa Cabbage Kimchi 40 g Long Green Onions (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
Dashi Stock
450 ml Water 2 pieces Niboshi dried baby sardines 2 g Dashi Kombu Seaweed shredded 3 tbsp Sake
Seasonings
1 1/2 tbsp Gochujang Korean fermented chili paste 1 tbsp Miso Sesame Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s make the dashi stock. Remove the head and stomach of the niboshi, dried baby sardines.
- Soak the niboshi and the shredded kombu seaweed in the water for about 30 minutes.
- Wash the oysters with about 3 percent salt water, then lightly rinse with fresh water and thoroughly remove the moisture.
- Next, combine the soy sauce and the sake in a tray. Add the oysters and coat them with the seasoning.
- Now, heat the sesame oil in a pan. Remove the excess liquid, coat each oyster with potato starch and then place it into the pan.
- Dusting and sauteing will give the oysters a pleasant aroma and keep them from shrinking when reheated. Seasoning the oysters beforehand and sauteing will make a big difference and bring out the flavor so you should definitely try it out.
- Brown the oysters and flip them over. When both sides are golden brown, remove the oysters and set aside.
- Let’s make the kimchi nabe. Distribute the sliced onion on the bottom of a pot.
- And add the udon noodles. Placing the ingredients in this order will help to cook the onion and keep the noodles from sticking.
- Add the pork slices, kimchi, sliced long green onion and the shimeji mushrooms; then the crushed garlic clove and shredded ginger root.
- Then, pour in the dashi stock. Simmering the kombu and niboshi will make an excellent broth. They are perfectly edible, but you can remove them at the end if you like. Then, add the sake and turn on the burner.
- Bring it to a boil, and then remove the foam.
- Now, place the miso and gochujang, Korean fermented chili paste in a bowl and dissolve it with a small amount of broth.
- Then, add the miso mixture and distribute.
- Next, spoon the silken tofu into the pot.
- When it boils again and the tofu has warmed up, add the oysters.
- Add the chopped garlic chives. Finally, drizzle in the sesame oil. Finish cooking the oysters, and now the kimchi nabe is ready.
- Place the ingredients into a small bowl and enjoy the delicious oyster and pork kimchi nabe!
Recipe Notes
We recommend pork with a moderate amount of fat since it is tender and delicious.
You can also use pacific cod, squid or yellowtail instead of the oysters.
If you’re interested in how to prepare the oysters, please also check out our Sugaki recipe.
Excellent! I had to substitute pre-made dashi, it still turned out delicious.
Happy to know you tried our kimchi nabe recipe and enjoyed it very well.🍲😍 The hotpot should be delicious even if pre-made dashi is used. Thank you💓