- 400 g thinly sliced belly or lean pork
- 300 g kimchi
- 1 block tofu
- 350 g napa cabbage (Chinese cabbage)
- 1 package enoki (snow puff) mushrooms
- 115 g nira (garlic chives)
- 10 cm. dried sea tangle
- 1 tablespoon red miso
- 1200 ml Chinese soup stock or chicken broth
- 1 tablespoon salad oil
- 2 packages instant noodles (optional)
Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces. Cut the nira (garlic chives) into 10 cm. pieces. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut the bunch in half.
Cut the pork into bite–sized pieces. Cut the kimchi into bite–sized pieces.
Heat the salad oil in a frying pan and sear the pork. After the pork changes color, add the kimchi and miso. Saute for a couple of minutes on medium heat.
Place the dried sea tangle in a pan. Add the Chinese soup stock (or chicken broth) and bring to a boil. Add the napa cabbage, tofu, enoki mushrooms, sauted pork and kimchi, and cover. Bring to a boil and cook for 5 minutes.
After boiling, add the garlic chives. Cover and boil for 2 minutes.
If you like, you can also add instant noodles last. After cooking, serve in individual serving bowls.
Kimchi one-pot dish originated in Korea and spread to Japan where it has become one of the most popular one-pot dishes served in the winter. It is extremely spicy and delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist