Cody Casey
Kimchi hot pot, also known as Kimchi Nabe, is a flavourful Japanese dish that is perfect for warming you up. It is made by simmering pork belly and cabbage kimchi in a rich dashi broth along with tofu and vegetables. The dish is a derivative of Kimchi Jjigae, a Korean classic that is less brothy and slightly thicker, with more concentrated flavours. Kimchi hot pot is customisable, with options to swap out the pork for mushrooms or tofu, and the dashi broth for a spicy kimchi broth.
| Characteristics | Values |
|---|---|
| Type of Dish | Hot pot, stew, soup |
| Cuisine | Korean, Japanese |
| Main Ingredients | Kimchi, pork belly, tofu, green onion, onion |
| Other Possible Ingredients | Beef, canned tuna, chicken bouillon powder, soy sauce, mirin, sake, miso paste, mushrooms, cabbage, garlic chives, dried chilli, garlic chips, sesame seeds, rice, ramen noodles, oyster sauce, brown sugar, dashi stock, fish sauce, anchovy broth, apple cider vinegar, olive oil |
| Spiciness | Spicy, can adjust by adding extra chilli |
| Recipe Variations | Kimchi pancake, kimchi fried rice |
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Preparing the kimchi
Firstly, it is important to select the right type of kimchi. For a kimchi hot pot, it is best to use cabbage kimchi, which provides a good balance of flavours and textures. The amount of kimchi to be used may vary depending on personal preference, but typically, 200 grams of cabbage kimchi is a suitable proportion for a hearty hot pot.
The next step is to heat a pan or skillet and add the kimchi along with other ingredients that enhance its flavour. This step involves stir-frying the kimchi for a short duration, approximately one minute, to slightly cook the kimchi and allow it to absorb the flavours of the other ingredients. A teaspoon of oyster sauce and a teaspoon of light brown sugar are commonly added to the kimchi during this step. The sugar adds a subtle sweetness that complements the sourness of the kimchi, while the oyster sauce contributes umami flavours.
After stir-frying, the kimchi is set aside, and the focus shifts to preparing the broth. This involves heating dashi stock, which forms the base of the hot pot. To the stock, essential ingredients such as chicken bouillon powder, soy sauce, mirin, sake, and miso paste are added. The broth is then brought to a boil and later lowered to a gentle simmer.
At this stage, the stir-fried kimchi is reintroduced to the pot, along with a variety of vegetables and tofu. Enoki mushrooms, green cabbage, and garlic chives are popular choices, each adding their unique flavours and textures to the dish. The kimchi and vegetables are allowed to simmer until the cabbage is softened, indicating that the hot pot is almost ready to be served.
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Choosing the meat
When it comes to choosing the meat for your kimchi hot pot, there are several options to consider. The most popular choice is pork belly, which adds a rich and mouthwatering dimension to the dish. The fat from the pork belly melts into the broth, creating an extra layer of flavour. You can cut the pork belly into bite-sized pieces and marinate it in a mixture of soy sauce and sake for extra flavour. However, if you prefer a lighter option, you can substitute the pork belly with chicken.
For those who enjoy beef, it can also be added to the kimchi hot pot. Beef provides a hearty and comforting flavour with minimal effort. Alternatively, you can use canned tuna, which is a lighter option that still delivers a bold and flavourful dish. If you want to make it vegetarian, you can skip the meat and add more tofu or mushrooms.
In addition to the main protein, you can also include other types of meat as toppings or side dishes. For example, anchovy fillets are a traditional ingredient in kimchi stew, adding a unique flavour to the dish. You can also include scallops or shrimp to add variety to your hot pot.
Lastly, don't forget that kimchi hot pot is a versatile dish, and you can always customise it to your preferences. If you're looking for a meat-free option, you can simply omit the meat and add more vegetables or tofu.
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Selecting vegetables
When selecting vegetables for your kimchi hot pot, there are a variety of options to choose from. Here are some ideas and suggestions to help you get started:
Cabbage is a popular choice and goes well with the other ingredients in the hot pot. You can use green cabbage or napa cabbage, depending on your preference. Cabbage adds a crunchy texture and a mild, sweet flavour that pairs well with the spiciness of the kimchi.
Mushrooms are also a great addition to a kimchi hot pot. Enoki mushrooms are a variety often used in this dish, but you can also use shiitake mushrooms or other types of mushrooms that you prefer. They add a savoury, earthy flavour and a chewy texture to the hot pot.
Onions are another common vegetable used in kimchi hot pots. They can be sliced or chopped and add a strong, savoury flavour to the dish. You can use regular onions or green onions, which have a milder taste.
Other vegetables that you can consider adding are garlic chives, which have a mild garlic flavour and are often used in Asian cuisine, and bok choy, which has a mild flavour and a crunchy texture similar to cabbage. You can also add scallions or spring onions for a mild onion flavour.
When selecting your vegetables, it's important to consider the balance of flavours and textures in your kimchi hot pot. Choose vegetables that will complement the other ingredients, such as the protein of your choice and the kimchi itself. Fresh, crisp vegetables like cabbage and bok choy will add a nice crunch to the dish, while mushrooms and onions will provide a more savoury, umami flavour.
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Adding tofu
Kimchi hot pot, or kimchi jjigae, is a popular Korean stew that is warm, hearty, spicy, savoury, and delicious. It is easy to make and can be cooked directly in a pot or in a skillet before transferring to a pot. Tofu is a common addition to kimchi hot pot, providing a protein boost and a soft texture to the dish. Here is a guide on how to add tofu to your kimchi hot pot:
Preparing the Tofu
Slice 150g of firm tofu into 1cm-thick rectangles or your preferred shape. You can also use soft tofu if you prefer a softer texture in your stew.
Cooking the Tofu
After cooking the kimchi in a skillet or directly in the pot until soft, place the marinated meat (such as pork belly) at the bottom of the pot. Then, add the tofu along with the other ingredients, such as onion, mushrooms, water or broth, and the base sauce. Reserve the green onion for later. Bring the pot to a boil over medium-high heat, then lower the heat to medium. Continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes.
Final Steps
Once the meat is cooked, add the green onion, give it a gentle mix, and turn off the heat. Your kimchi hot pot with tofu is now ready to be served! It is typically served with a bowl of rice and other Korean side dishes. Enjoy the comforting and flavourful experience of your homemade kimchi hot pot!
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Seasoning
The seasoning for a kimchi hot pot can vary depending on your preferences and the availability of ingredients. Here are some options and suggestions for seasoning your kimchi hot pot:
Salt and Sugar
Salt and sugar are commonly used in kimchi hot pots. You can adjust the amount of salt and sugar to your taste preferences. Salt enhances the flavours of the dish, while sugar adds a touch of sweetness to balance the savoury and spicy notes.
Spiciness
Kimchi hot pots are often spicy, and you can control the level of spiciness by adjusting the amount of chilli or hot pepper used. You can add dried red chilli peppers, dried chilli flakes, or fresh chillies. Alternatively, you can use spicy pepper paste, such as Korean chilli powder or gochugaru, to add a spicy kick to the broth.
Savoury Seasonings
Soy sauce, oyster sauce, and fish sauce are excellent savoury seasonings to add depth of flavour to your kimchi hot pot. You can also use anchovy broth or canned anchovy fillets to achieve a similar effect. If you're using canned anchovies, you can utilise the olive oil from the can as part of your base.
Umami Boost
Miso paste adds a savoury, umami flavour to the broth. It's best to whisk the miso paste before adding it to the broth to avoid lumps. You can also add Chinese-style chicken bouillon powder to enhance the umami flavour.
Aromatics
Garlic and onion are commonly used aromatics in kimchi hot pots. You can use fresh garlic cloves or garlic chips, and green onions are often added for flavour and garnish. Cilantro is another herb that can be added during the sautéing process to build flavour.
Remember, it's important not to overload the hot pot with seasonings at the start. You can always add more seasoning as you taste and adjust the flavours to your preference.
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Frequently asked questions
You will need kimchi, oyster sauce, light brown sugar, dashi stock, chicken bouillon powder, soy sauce, mirin, sake, miso paste, tofu, vegetables of your choice, and broth.
Suggested vegetables include enoki mushrooms, cabbage, garlic chives, dry chillies, and garlic chips. You can also add scallops, bok choy, and shiitake mushrooms.
Kimchi hot pot is often made with pork belly, but you can use other proteins like beef or canned tuna.
First, stir-fry the kimchi with oyster sauce and light brown sugar. Then, heat dashi stock in a separate pot with chicken bouillon powder, soy sauce, mirin, sake, and miso paste. Bring the broth to a boil and then add the kimchi mixture, tofu, and vegetables. Simmer until the vegetables are softened.
