Kimchi Nabe (Hot-Pot)

Kimchi Nabe (pronounced something like a short "nah-bay") is one of our long-time Nabe Party favorites, along with Sukiyaki and Shabu-shabu. We always cook it on a portable gas hob on the low table where everyone can sit around and reach it easily, adding more of each ingredient as the pot empties. Nabe parties are the best for conversation and slow, social eating - and they're always full of vegetables, which makes them healthy (and cheap)! I don't know enough about cooking to say exactly why, but Kimchi nabe tastes amazing, every time. (Is that the effect of the Kimchi Umami?) And don't worry if you can't handle very spicy food - last time I just used less kimchi, and our 2-year-old had no problem!

Kimchi nabe is extremely easy to make, and just about impossible to get it wrong. Most of the time I don't even measure the ingredients.

Kimchi Nabe Recipe

(serves 4, just add more veggies and pork to serve up to 6) 100g ~ 400g Kimchi, depending on how hot or mild you like it 300g pork (thinly sliced) Chinese cabbage Chives Enoki Mushrooms (I used Shimeji this time, they're great too!) Tofu +/-Moyashi bean sprouts +/-A bundle of Harusame (Bean thread vermicelli, often used in Vietnamese cooking) soaked in hot water and drained 1~2 tsp garlic 1~2 tsp ginger 1 Tbsp sesame oil 1 Tbsp sake 1 Tbsp miso paste 1 Tbsp ground sesame seeds 2 tsp chicken stock powder 2~3 cups boiling water 1. Season the pork: Using a spoon, scrape out some chilli etc from the kimchi (usually I find some at the top or bottom of the jar) and put it on the pork. Pour the juices from the jar of kimchee onto the pork. Add garlic, ginger and 1/2 Tbsp sesame oil to the pork. Massage it all in with your fingers. Leave the pork to marinate while you prepare the other vegetables and ingredients.

(Now, greet your guests as they've just arrived, and have them sit around the table.)

2. Heat 1/2 Tbsp sesame oil in the nabe (a wok or a frypan is great). Brown the pork, then add sake, ground sesame seeds, kimchi, water, miso paste (dissolve it in) and stock powder. Bring to the boil again, then add some of each of the vegetables and tofu, except for chives. Simmer for a few minutes, then add chives. 3. Make sure that everyone has a bowl of hot steamed rice, a torizara bowl and chopsticks, and then everyone digs in! 4. When the nabe is at least half empty, push the remaining cooked ingredients to one side, then into the open space, place some more of each ingredient. (Torizara means a small plate or bowl for eating a shared meal. For nabe, the torizara is always a bowl, of course) The soup is so delicious that you had better have a spoon or ladle ready so that everyone can take some soup together when transferring things to their own bowl.

If you have more than 6 people eating, you might consider making two separate nabe, so everyone can reach it easily. ... Sadly, we had to leave our do-nabe (clay pot) in Australia, so I was too embarrassed to include the frypan in the photos. () ... If you don't have chives, you can substitute shallots. ... I guess you could say that Kimchi Nabe is the Japanese adaptation of Korean Kimchi Chige?

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Why not make your dinner a little more fun? Shabu Shabu is a great food to make the dinner more interactive. It's also very nutritious. You can enjoy meat, lots of vegetables, noodles and rice in one go. No need to fight for what to put in the dish as everyone can eat whatever he or she wishes. The recipe is great for vegetarians who eat fish as the broth is fish based and you can just take out meat from side dishes. This shabu-shabu table cooking recipe is for a 3 course meal. Course 1: enjoy meat and vegetables Course 2: noodle soup Course 3: fried rice But, you can pick and choose a course you want if this is too much. Read about shabushabu experience here. tags:

.02 (mild), main dish/entre, healthy, nut free, beef/pork, noodles, boil read more
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ingredients

change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12 change to: metric us

quantity ingredient 1 Green Onion 3 piece(s) Kelp (dried, 5 cm x 5 cm) 23 Anchovy (dried) 6 Red Chili Pepper (dried) 13 cups Water 3 tbs Rice Wine 1 tbs Red Chili Pepper Flakes 1 tbs Red Chili Paste 2 tbs Soy Sauce (used in soup, saltier) (Gook-Gan-Jang) 1 tbs Garlic (minced) tsp Black Pepper 7 oz Sliced Beef Sirloin

quantity 9 oz

cup cup 2 tbs tsp 7 oz

tips

ingredient Kal-guk-soo, Korean Style Handmade Noodles Soy Sauce (regular) ()/ Vinegar Water Wasabi Assorted Vegetables

Optional Ingredients and Substitutions

- You do not have to make the handmade noodles from scratch. You can get the Korean style handmade noodles (Kal-Guk-Soo) from Korean markets. You can use other types of noodles if you like but Kal-Guk-Soo is the best for this dish. - Dried Kelp and dried Red Chilli Pepper for the basic broth can be omitted (although they do add nice flavors.) - Rice mix (cooked rice, seaweed, kimchi, egg, sesame oil) can be omitted. (no course 3) - Soy sauce (used in soup) / Gook-Gan-Jang can be replaced by regular soy sauce. (not as good but still works) - Rice Wine can be replaced by white wine or other clear spirit like vodka.

Frequently Asked Questions

How much broth do I need to make? The basic amount of this recipe is for 2 people plus extra broth to keep adding to the boiling mix. But, the amount may vary depending on how much meat and vegetables you want to eat and how fast you eat. If you have big eaters, you will need much more broth. For how ever many people you make this, just remember the broth will boil down as you cook. Consider some extra amount you may need. Also, remember the seasoning amount should increase as the broth amount increases. What other ingredients can I use? You can also add fishcakes, dumplings or any other meat as long as it's thinly sliced. You can use any vegetables you like as long as it doesn't require a long time to cook or has a strong tastes that will alther the flavor of the soup. You can things like potatoes if you add them in the beginning and let it cook for a while. However, do not put too much starchy vegetables or noodles as they will start thicken your soup too much. What if I don't have a portable stove? Can I still enjoy this dish? It wouldn't be the same experience. But, you can use the recipe to make a nice noodle soup. Just make the same broth. Then, add vegetables and noodles and boil on high heat until noodles are cooked. Add slices of beef in the very last minute so it's not over cooked. Serve it in a large bowl with some dipping sauce on the side. Do I have to do all 3 courses? No, you don't have to do course 2 (noodles) or course 3 (fried rice). You can just enjoy meat and vegetables with a bowl of rice on the side. More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions

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instructions
1. Broth

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1 Boil 10 min High Heat 13 cups water 3 kelp (5cm x 5cm) 23 anchovies 1 green onion 6 dried chili peppers 3 tbs rice wine Simmer Low Heat 20 min 2 Mix 1 tbs red chili pepper flakes 1 tbs red chili paste 2 tbs Korean soy sauce (used in soup) 1 tbs minced garlic 1/2 tsp black pepper Dissolve it into the broth Simmer Med Heat 10 min

Put 13 cups of water, 3 pieces of kelp (5cm x 5cm), 23 pieces of anchovies, 1 green onion, 6 pieces of dried red chili pepper and 3 tablespoons of rice wine in a pot. Boil it for 10 min on high heat. When the broth starts to boil, simmer it for 20 min on low heat.

2. Seasoning Broth

Mix 1.5 tablespoons of red chili pepper flakes, 1 tablespoon of red chili paste, 2 tablespoons of Korean soy sauce (used in soup), 1 tablespoons of minced garlic, 1/2 teaspoon of black pepper in a bowl. Add the seasoning mix in the broth and dissolve it well. Simmer it for 10 min on medium heat. If you like spicy food, add more red chilli pepper flakes. If you cant take spiciness, decrease the amount of chili flakes.

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3. Filter Broth

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Filter the broth through a strainer.

3 Filter broth

4. Vegetables

Prepare mushrooms and vegetables of your choice (such as bok choy, cabbage, onion, Chinese broccoli, water dropwort and etc). Cut off roots if any. Wash thoroughly under running water and drain.

4 Prepare mushrooms and vegetables Wash Drain

5. Noodles

You can buy pre-made noodles (Kal-Gul-Soo) from Korean grocery market or make it from scratch. To learn how to make noodles, click here. Pre-cook the noodles for a 3 min in a boiling water. (OPTIONAL) Then, wash in cold water and drain. This will prevent your broth from being too thick.

5 Prepare noodles Pre-cook noodles (optional)

6. Rice mix

(OPTIONAL) Prepare friend rice mix. On a bowl or plate, place 1 cup of cooked rice. Add 1/2 cup of chopped kimchi, 1 tbs sesame oil and 2 tbs of seaweed bits on top. Add a cracked raw egg on top. (This

6 On a plate, place 1 cup cooked rice 1/2 cup chopped kimchi 1tbs sesame

instructions

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mix will be added and cooked at the very end of the meal. See tips for details.

oil 2 tbs seaweed bits 1 egg (cracked) 7 Mix

7. Dipping Sauce

Mix 4 tablespoons of soy sauce, 4 tablespoons of vinegar, 21/2 tablespoons of water and 1/4 tsp of wasabi. If you have people who cannot take wasabi, serve it on the side. But, I recommend using wasabi as it really will add a nice flavor to the dipping sauce.

1/4 cup soy 1/4 cup 21/2 tbs 1/4 tsp

sauce

vinegar

water

wasabi
8. Table Setting

8 Prepare Broth in a Hot Pot Portable Stove Thinly Sliced Beef Sirloin Korean Style Handmade Noodles Assorted Vegetables Dipping Sauce Serving plates

Pour the broth in a hot pot (or sauteuse pan) and place it on the portable stove. You dont have to start with all the broth you made. You can start with some then add more as the liquid evaporates while eating. Prepare the thinly sliced beef sirloin (the thiner the better), You can roll the beef for nice presentation. Korean style handmade noodles, rice mix(optional) assorted vegetables, dipping sauce and empty serving plates on the side.

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9. Table Cooking Course 1

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Warm the broth on high heat. When it starts to boil, put some vegetables in the broth. Let each person dip a piece of beef in the broth to cook individually. Dip in the dipping sauce and eat with vegetables. Keep adding more broth as the broth gets boiled down and becomes thick. You can change the heat level as needed. (e.g., If its boiling too fast, turn it down. If theres too much stuff and the soup is not boiling, turn it up.

9 Boil broth High Heat When boiling, put vegetables Individually cook beef Dip in the sauce (Keep adding the broth)

10. Table Cooking Course 2

After finishing beef, add the Korean style handmade noodles (Kal-Guk-Soo) into the broth and boil on high heat for 5-10 min. Turn off the heat once the noodles are cooked.

10 Add the handmade noodles Cook

10 min

High

Heat

11. Table Cooking Course 3 (OPTIONAL)

Remove all remaining noodles from the soup. Leave a very small amount of broth at the bottom. Add the rice mix in and stir-fry on high heat for 3 min. Pat the rice so its levelled and turn down the heat to low and leave it for 5-10 to form a crispy crust at the bottom. Turn off the heat and enjoy your fried rice!
more about dish

11 Remove remaining noodles Leave a little bit of soup Add rice mix Stir fry High Heat 3 min Level the rice and turn down heat Low Heat 5 min Enjoy!

Shabu-shabus origin goes back to the time of the Mongolian Emperor, Genghis Khan (13th century) although some korean historians believe it was originated in Korea during the three kingdom era (1st century) and went to Mongol. The legend is that during the Genghis

Khans conquest, Mongol warriors boiled water in their metal helmets and stirred in slices of raw lamb meat and vegetables. As the Mongol empire extended all over asia and even Europe, some believe this mongolian hot pot inspired 'fondue' in Switzerland. Since then, the Japanese modernized and popularized this dish and called it shabu-shabu. The word shabu refers to the sound of water being stirred. Today, Shabushabu is widely in enjoyed in many Asian countries and each country has its own variations. Korean shabu-shabu recipes tend to have a spicy kick to it. Also, Korean enjoy 3 course shabu-shabu meals - meat & vegetables, noodles and fried rice.