Hearty Pork Cutlet Kimchi Jjigae (Nabe) Recipe
A Rice-Bringer! Pork Cutlet Kimchi Nabe to Finish Off a Bowl of Rice
When the weekend arrives, do you ever wonder what special and delicious meal to make? If you have pork cutlets and kimchi at home, then ‘Pork Cutlet Kimchi Nabe’ is the perfect idea! I decided to make it. The combination of crispy pork cutlets and refreshing kimchi is truly fantastic. It’s a magical dish that makes a bowl of rice disappear in no time. Shall we get started?
Main Ingredients
- Pork cutlets: 2 pieces (frozen or fresh)
- Well-fermented kimchi: 1 cup (approx. 200g)
- Onion: 1/2, thinly sliced
- Green chili pepper: 1 (optional), diagonally sliced
- Scallion (Green onion): 1/2 stalk, diagonally sliced
- Dried kelp (Dasima): 1 sheet (5x5cm)
- Eggs: 1-2
Seasoning
- Soy sauce: 2 Tbsp
- Mirin (Rice wine): 1 Tbsp
- Sugar: 2 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Water: 400ml (approx. 2 cups)
- Soy sauce: 2 Tbsp
- Mirin (Rice wine): 1 Tbsp
- Sugar: 2 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Water: 400ml (approx. 2 cups)
Cooking Instructions
Step 1
First, cook the pork cutlets until crispy. If using frozen cutlets, lightly brush both sides with cooking oil. Place them in a preheated air fryer at 180°C (350°F) and cook for 15 minutes per side, for a total of 30 minutes until golden brown. (For oven or pan-frying, refer to product instructions.) Once cooked, cut the cutlets into bite-sized pieces.
Step 2
To begin building your nabe, place the sliced onion and scallions at the bottom of the pot. The sweetness from the onion will enrich the broth. (While cabbage can be used, onion provides a superior flavor profile for this dish.)
Step 3
Prepare 1 cup of well-fermented kimchi. If your kimchi is very sour, you might want to slightly increase the sugar in the seasoning.
Step 4
In a small bowl, mix together the seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp mirin, 2 Tbsp sugar, and 1 Tbsp gochugaru.
Step 5
Pour 400ml of water into the pot and add the prepared seasoning mix, stirring to combine. Once the broth starts to boil, add the prepared kimchi and let it simmer.
Step 6
When the broth comes to a boil, add the sheet of kelp and simmer for about 5 more minutes. The kelp adds umami. It’s important to remove the kelp after simmering to prevent the broth from becoming cloudy. Once the kelp is removed, reduce the heat to medium.
Step 7
While the broth is simmering, arrange the cut pork cutlet pieces attractively on top of the other ingredients in the pot. If you like a spicier kick, add the diagonally sliced green chili pepper now.
Step 8
Finally, sprinkle in an additional 1/2 Tbsp of gochugaru and stir gently to combine with the kimchi and broth. Let it simmer for a moment. (Adjust the amount of gochugaru to your preference.)
Step 9
Once the nabe is bubbling, reduce the heat to medium-low and let it simmer for about 3-5 more minutes, allowing all the ingredients to cook through and meld their flavors.
Step 10
Lightly beat 1-2 eggs and slowly pour them around the edges of the pot. Let the eggs cook gently without stirring.
Step 11
When the eggs are set and all ingredients are well-combined, turn off the heat. Garnish with finely chopped scallions on top. Your delicious Pork Cutlet Kimchi Nabe is now ready to be enjoyed! Serve hot with a bowl of rice.
