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.
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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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
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💓