Ingredients with Measurements:
- 1 pound thinly sliced pork belly
- 2 cups napa cabbage kimchi, chopped
- 1 onion, sliced
- 1 carrot, sliced
- 1/2 cup shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 4 cups chicken or pork broth
- 1/4 cup sake
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1/4 cup scallions, sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Nabe pot or any large pot
Step-by-step instructions:
1. Heat the sesame oil in a nabe pot or any large pot over medium-high heat.
2. Add the pork belly and cook until browned on both sides, about 5 minutes.
3. Add the onion, carrot, shiitake mushrooms, and garlic. Cook for 2-3 minutes until the vegetables are slightly softened.
4. Add the chopped kimchi and cook for another 2-3 minutes.
5. Pour in the chicken or pork broth, sake, soy sauce, gochujang, sugar, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the pork is cooked through and the vegetables are tender.
7. Sprinkle the sliced scallions and cilantro on top before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 12g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with thinly sliced pork loin or chicken breast.
- Napa cabbage kimchi can be substituted with any type of kimchi or sauerkraut.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Sake can be substituted with dry white wine or rice vinegar.
- Gochujang can be substituted with sriracha or any other chili paste.
Variations:
- Add tofu or udon noodles for a heartier meal.
- Use beef or chicken broth instead of pork broth.
- Add other vegetables such as bok choy, spinach, or bean sprouts.
Tips and tricks:
- Use a nabe pot or any large pot with a lid to keep the soup hot while serving.
- Adjust the amount of gochujang according to your spice preference.
- Serve with rice or crusty bread to soak up the soup.
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 a sprinkle of sliced scallions and cilantro on top.
Garnishes:
Sliced scallions and chopped cilantro.
Pairings:
Serve with rice or crusty bread.
Suggested side dishes:
Steamed rice, pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the heat.
- If the soup is too salty, add more water or unsalted broth.
Food safety advice:
- Make sure to cook the pork thoroughly to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Harihari-nabe is a type of Japanese hot pot that originated in Hokkaido. It typically consists of thinly sliced meat and vegetables cooked in a flavorful broth.
Flavor profiles:
This dish has a spicy, savory, and slightly sweet flavor from the combination of kimchi, gochujang, and sugar.
Serving suggestions:
Serve hot with rice or crusty bread for a comforting and satisfying meal.
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Region: Japanese