Ingredients with Measurements:
- 1 pound pork belly, sliced
- 2 cups kimchi, chopped
- 4 cups chicken broth
- 2 cups water
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Nabe pot or a large pot
Step-by-step instructions:
1. In a nabe pot or a large pot, add sliced pork belly and cook over medium heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add chopped kimchi, sliced onion, minced garlic, soy sauce, gochujang, sesame oil, rice vinegar, sugar, salt, and black pepper. Cook for 5 minutes over medium heat.
3. Add chicken broth and water to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Add the cooked pork belly back to the pot and simmer for an additional 5 minutes.
5. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking pork belly and kimchi, low heat for simmering the broth.
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 38g
Carbohydrates: 11g
Protein: 22g
Sodium: 1700mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use seafood instead of pork belly for a seafood nabe.
Tips and tricks:
- Use a nabe pot for an authentic Japanese hot pot experience.
- Use fresh kimchi for a better taste.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a ladle.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the broth is too spicy, add more water or chicken broth to dilute the spiciness.
- If the pork belly is not crispy, cook it over higher heat until crispy.
Food safety advice:
- Make sure pork belly is cooked to an internal temperature of 145°F.
- Keep hot pot at a simmer to prevent foodborne illness.
Food history:
Nabe is a Japanese hot pot dish that is typically served during the winter months. It is a communal dish that is shared among family and friends.
Flavor profiles:
Savory, spicy, and tangy.
Serving suggestions:
Serve hot and enjoy with family and friends.
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Region: Korean