📝 About This Recipe
This soul-warming Kimchi Nabe is the perfect marriage of Korean fire and Japanese finesse, featuring a deeply savory dashi base enriched with fermented chili. Unlike its Korean cousin, Kimchi Jjigae, the Japanese version offers a more balanced, slightly sweeter profile that highlights a bounty of fresh vegetables, silky tofu, and tender pork belly. It is a communal masterpiece that transforms a cold evening into a cozy, interactive dining experience right at your table.
🥗 Ingredients
The Flavor Base (Soup)
- 5 cups Dashi Stock (Awase dashi made from kombu and katsuobushi is best)
- 1.5 cups Napa Cabbage Kimchi (Well-fermented/sour kimchi, roughly chopped)
- 2 tablespoons Miso Paste (Red or Awase miso for deeper flavor)
- 1.5 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Soy Sauce (To adjust saltiness)
- 3 cloves Garlic (Grated or finely minced)
- 1 teaspoon Ginger (Freshly grated)
- 1 tablespoon Toasted Sesame Oil (For sautéing the initial aromatics)
Protein and Vegetables
- 300 grams Pork Belly (Thinly sliced (shabu-shabu style) and cut into bite-sized pieces)
- 1 block Soft or Medium Tofu (Cut into 1-inch cubes)
- 4-5 leaves Napa Cabbage (Cut into 2-inch wide pieces)
- 1 packet Enoki Mushrooms (Base removed and pulled apart)
- 4 pieces Shiitake Mushrooms (Stems removed, caps decoratively notched)
- 1 stalk Naganegi (Japanese Long Onion) (Sliced diagonally into 1/2 inch thick rounds)
- 1 bunch Garlic Chives (Nira) (Cut into 2-inch lengths)
- 1 cup Bean Sprouts (Rinsed and drained)
👨🍳 Instructions
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1
Prepare all your vegetables and proteins first. In Nabemono, presentation is key, so arrange the cut ingredients neatly on a large platter before you begin cooking.
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2
Heat the toasted sesame oil in a large Donabe (clay pot) or a heavy-bottomed Dutch oven over medium heat.
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3
Add the grated garlic and ginger to the oil, stirring for 30 seconds until fragrant but not browned.
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4
Add the chopped kimchi to the pot. Sauté for 3-4 minutes; this caramelizes the sugars in the kimchi and deepens the overall flavor of the broth.
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5
Stir in the Gochujang and cook for another minute, allowing the paste to toast slightly.
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6
Pour in the dashi stock and mirin. Bring the mixture to a gentle boil.
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7
Once boiling, lower the heat to a simmer. Place the miso paste in a small strainer and partially submerge it in the broth, stirring with a spoon to dissolve it completely without lumps.
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8
Add the hard parts of the Napa cabbage (the white stems) and the Naganegi onions first, as they take longer to soften.
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9
Neatly arrange the pork belly slices, tofu cubes, shiitake, and enoki mushrooms in separate clusters around the pot.
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10
Cover the pot with a lid and simmer for about 5-8 minutes, or until the pork is fully cooked and the vegetables are tender.
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11
Taste the broth. If it needs more salt, add the soy sauce. If you want more heat, add a teaspoon of chili flakes (gochugaru).
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12
Top with the bean sprouts and garlic chives (nira). Cover for just 1 minute more—the residual heat will perfectly wilt these delicate greens.
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13
Bring the pot to the center of the table (ideally on a portable burner) and serve immediately into individual bowls.
💡 Chef's Tips
Use 'old' kimchi that has been in your fridge for a few weeks; the acidity is crucial for a complex broth. Avoid boiling the broth vigorously once the miso is added, as high heat can destroy the miso's delicate aroma and probiotics. If you don't have a Donabe, a cast iron pot works beautifully to retain heat throughout the meal. For a richer broth, you can sear the pork belly slices briefly before adding the dashi. Save the leftover broth! It is a Japanese tradition to add steamed rice and a beaten egg at the end to make a 'Zosui' (savory porridge).
🍽️ Serving Suggestions
Serve with a bowl of fluffy Japanese short-grain rice to soak up the spicy broth. Pair with a chilled Japanese lager or a crisp, dry Sake to balance the heat. A side of pickled daikon (takuan) provides a refreshing, crunchy contrast to the soft textures of the Nabe. Keep a small dish of 'Rayu' (Japanese chili oil) on the table for those who want an extra kick of spice. Finish the meal by dropping udon noodles into the remaining broth for a satisfying second course.