Spicy and Sweet Kimchi Nabe with Tonkatsu
How to Make Kimchi Nabe Tonkatsu: Easy Kimchi Nabe and Tonkatsu Recipe
Tired of eating plain tonkatsu? Try making this delicious Kimchi Nabe Tonkatsu! It’s simple, flavorful, and incredibly satisfying. This dish combines the tanginess of kimchi with crispy tonkatsu in a savory broth, perfect for a comforting meal.
Main Ingredients- 2 pieces of Tonkatsu (pork cutlet)
- 1 cup well-fermented Kimchi (chopped)
- 1/2 Onion (sliced)
- 1/2 Green Onion (sliced diagonally)
- 2 cups Rice Water (or broth)
Seasoning & Additional Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar (adjust based on kimchi’s sourness)
- 2 Tbsp Fish Sauce (or Soy Sauce)
- 2 Tbsp Kimchi Brine
- 1 Egg (beaten)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar (adjust based on kimchi’s sourness)
- 2 Tbsp Fish Sauce (or Soy Sauce)
- 2 Tbsp Kimchi Brine
- 1 Egg (beaten)
Cooking Instructions
Step 1
In a pot or deep pan, heat a little cooking oil over medium-low heat. Add the chopped green onions and sauté until fragrant, creating a green onion oil. Be careful not to burn them.
Step 2
Once the green onions are fragrant, add the chopped kimchi and sliced onions. Sauté them together until the kimchi becomes slightly translucent and the flavors meld. Stir-fry until the kimchi’s sourness mellows.
Step 3
After sautéing the kimchi and onions, pour in 2 cups of rice water. If you don’t have rice water, you can use anchovy-kelp broth or any other stock. Bring the mixture to a boil over high heat.
Step 4
Once the broth is boiling vigorously, add all the seasoning ingredients: 1 Tbsp gochugaru, 2 Tbsp sugar, 2 Tbsp fish sauce, and 2 Tbsp kimchi brine. Stir well to combine. We’ve added a generous amount of sugar to balance the sourness of the kimchi, but feel free to adjust it according to your taste and the kimchi’s acidity. Taste and adjust seasoning if needed with soy sauce or salt. Now, arrange the pre-cooked and sliced tonkatsu pieces on top of the broth.
Step 5
Pour the beaten egg in a circular motion around the edges of the tonkatsu. Cover the pot with a lid and reduce the heat to low. Let the egg cook gently until set. You can lightly break the yolk and mix it with the broth for extra richness.
Step 6
Once it’s simmering and the egg is cooked, your delicious Kimchi Nabe Tonkatsu is ready! Serve immediately with rice for a truly satisfying meal.
