Spicy Kimchi Donkatsu Nabe: A Surprisingly Delicious Twist!
Easy Kimchi Nabe with Frozen Tonkatsu: A Unique Katsunabe Recipe
Experience a uniquely delicious Kimchi Nabe recipe that’s surprisingly addictive! This dish combines the crispy yet tender tonkatsu with tangy kimchi, creamy mozzarella, and soft-cooked egg. Perfect for a satisfying meal or a delightful snack.
Main Ingredients- 2 sheets frozen tonkatsu (cooked in air fryer or pan)
- 60g mozzarella cheese (adjust to your preference)
- 2 large eggs
- 180g kimchi (well-fermented, finely chopped)
- 1 Korean chili pepper (optional, for extra spice)
- 50g enoki mushrooms (trim the base and separate)
- 2 green onions (cut into 10cm lengths, diagonally)
- 1/2 medium onion (thinly sliced)
Spicy Nabe Broth- 2 Tbsp gochugaru (Korean chili powder, adjust for heat)
- 1 Tbsp fish sauce or anchovy sauce (for umami)
- 1 Tbsp sugar (to balance the kimchi’s sourness)
- 1 Tbsp minced garlic
- 300ml water
- 1 bouillon cube (vegetable or chicken, or use 1 cup broth)
- Pinch of dried parsley (for garnish)
- 2 Tbsp gochugaru (Korean chili powder, adjust for heat)
- 1 Tbsp fish sauce or anchovy sauce (for umami)
- 1 Tbsp sugar (to balance the kimchi’s sourness)
- 1 Tbsp minced garlic
- 300ml water
- 1 bouillon cube (vegetable or chicken, or use 1 cup broth)
- Pinch of dried parsley (for garnish)
Cooking Instructions
Step 1
First, prepare the frozen tonkatsu. Cook it in an air fryer at 190°C (375°F) for about 20 minutes until golden brown and crispy. Alternatively, pan-fry it in a generous amount of oil until golden on both sides.
Step 2
Once cooked, cut the tonkatsu into bite-sized pieces (about 2-3 cm). This makes it easier to enjoy with the broth and allows the flavors to meld better.
Step 3
Prepare your vegetables. Thinly slice the onion. Chop the green onions and Korean chili pepper diagonally. Ensure your kimchi is already finely chopped for easy sautéing.
Step 4
In a bowl, crack the two eggs and whisk them gently until combined. Set aside.
Step 5
Now, let’s sauté the aromatics. Heat a small amount of cooking oil in a pan over medium heat. Add the sliced onions and the white parts of the green onions. Sauté until the onions become translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 6
Add the chopped kimchi to the pan and stir-fry with the onions and garlic. Cook for about 2-3 minutes until the kimchi softens slightly. Then, stir in the gochugaru and sugar. Continue to sauté over medium heat until well combined and fragrant.
Step 7
Pour in the water (300ml) and the bouillon cube (or broth). Bring the mixture to a boil. Once boiling, taste the broth and adjust the seasoning if needed by adding a pinch of salt or soy sauce to your preference.
Step 8
Arrange the cut tonkatsu pieces and the enoki mushrooms on top of the simmering broth. Let them cook for a minute or two to absorb some of the flavorful broth.
Step 9
Carefully pour the whisked eggs into the empty spaces around the tonkatsu and mushrooms. The eggs will poach gently in the hot broth.
Step 10
Sprinkle the mozzarella cheese generously over the tonkatsu. Scatter the chopped Korean chili pepper on top for a bit of color and heat.
Step 11
Cover the pan with a lid and reduce the heat to low. Let it simmer gently until the cheese is fully melted and the egg is cooked through, usually about 3-5 minutes.
Step 12
Your delicious Kimchi Donkatsu Nabe is ready! Sprinkle with a pinch of dried parsley for a final touch. Serve immediately and enjoy this comforting and flavorful dish!
