Spicy and Hearty Kimchi Donkatsu Nabe (Kimchi Pork Cutlet Hot Pot)
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Transform your leftover crispy pork cutlets and well-fermented kimchi into a wonderfully satisfying Kimchi Donkatsu Nabe. This hearty dish features a rich, spicy broth and is perfect for a filling and flavorful meal.
Main Ingredients- Pork cutlets (Donkatsu) 2 pieces
- Well-fermented kimchi 1/3 head
- Kimchi brine 1 ladleful (approx. 100ml)
- Green onion (scallion) 1 stalk
- Cheongyang chili peppers 2 (adjust to taste)
- Onion 1/2
- Enoki mushrooms 1 bunch
- Water enough to fill the pot (approx. 700ml – 1000ml)
Cooking Instructions
Step 1
First, finely chop the green onion. This will add color and a fresh flavor to the dish.
Step 2
Next, thinly slice the Cheongyang chili peppers. If you enjoy a spicier kick, feel free to add one or two more. Removing the seeds will reduce the heat level slightly.
Step 3
Slice the onion into strips about 0.5cm thick. It’s best to cut them slightly thicker so they don’t become too mushy during cooking and retain a pleasant texture. Aim for bite-sized pieces.
Step 4
Trim the base of the enoki mushrooms and then gently pull them apart into smaller strands. This helps them absorb the broth better and enhances the flavor.
Step 5
Chop the well-fermented kimchi quite finely, almost minced. This is different from how you might chop kimchi for a regular stew, as it helps it meld better with the broth in this dish.
Step 6
Heat 2 tablespoons of cooking oil in a pot. Add the finely chopped kimchi and stir-fry it, similar to how you would prepare kimchi for a stew. Sautéing mellows the sourness of the kimchi and brings out its savory depth.
Step 7
After stir-frying the kimchi for about 10 minutes, add enough water to fill the pot about 80% full. Pour in the ladleful of kimchi brine as well for an extra layer of flavor. Bring this to a rolling boil over high heat.
Step 8
Once the broth is boiling vigorously, continue to simmer for another 5 minutes. Then, reduce the heat to medium. Add the sliced onions to the pot and let them cook until softened.
Step 9
Now, prepare the pork cutlets. Fry them until golden brown and crispy using your preferred method – air fryer, oven, or pan-frying. For extra crispiness, you can pre-bake them in an air fryer or oven before frying.
Step 10
Once fried, cut the pork cutlets into bite-sized pieces, about 2-3cm. Cutting them too small might reduce the satisfying chewiness.
Step 11
When the broth has reduced to about one-third of its original volume, add the prepared enoki mushrooms. Enoki mushrooms can become mushy if overcooked, so adding them towards the end is best.
Step 12
Immediately after adding the enoki mushrooms, add the sliced Cheongyang chili peppers. Continue to simmer over medium heat until the broth is slightly reduced and just covering the ingredients, creating a luscious consistency. Be careful not to reduce it too much, or it might become too salty.
Step 13
Once the enoki mushrooms have softened and absorbed some broth, arrange the cut pork cutlets attractively on top of the ingredients in the pot. Simmer over high heat for 5-7 minutes. A crucial tip here is to *avoid* pouring the broth over the pork cutlets. Let them simmer naturally in the broth; this helps maintain their crispiness.
Step 14
When everything is cooked through and the pork cutlets are heated, turn off the heat. Garnish with the finely chopped green onions you prepared earlier. Your delicious and hearty Kimchi Donkatsu Nabe is now complete!
