japanese-style kimchi one-pot

• u.s.
• metric

ingredients:

• 14 ounces thinly sliced belly or lean pork
• 10 1/2 ounces kimchi
• 1 block tofu
• 12 ounces napa cabbage
• (Chinese cabbage)
• 1 package enoki (snow puff) mushrooms
• 4 ounces nira (garlic chives)
• 4 in. dried sea tangle
• 1 tablespoon red miso
• 15 cups Chinese soup stock or chicken broth
• 1 tablespoon salad oil
• 2 packages instant noodles (optional)

step 1:

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.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces. Cut the nira (garlic chives) into 4 in. pieces. Cut off the roots of the enoki mushrooms 1 1/4 in. from the end and cut the bunch in half.

step 3:

Cut the pork into bite–sized pieces. Cut the kimchi into bite–sized pieces.

step 4:

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.

step 5:

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.

step 6:

After boiling, add the garlic chives. Cover and boil for 2 minutes.

step 7:

If you like, you can also add instant noodles last. After cooking, serve in individual serving bowls.