Spicy Kimchi Nabe with Crispy Pork Cutlet
Kimchi Nabe Recipe Using Frozen Pork Cutlets
Introducing a delicious recipe for Kimchi Nabe, a comforting stew made with crispy frozen pork cutlets simmered in well-fermented kimchi. The savory richness of the pork cutlet and the spicy, tangy flavor of the kimchi create a perfect harmony, cutting through any richness and enhancing the overall taste. By using conveniently air-fried pork cutlets, you can enjoy a special meal that goes beyond a typical kimchi stew. Let’s make today’s dish, Pork Cutlet Kimchi Nabe, with plenty of gochugaru for a satisfying kick!
Main Ingredients- 1 Frozen pork cutlet
- 1 cup well-fermented kimchi
- 1/2 cup kimchi brine
- 1 Egg
- 1/2 Onion or more (add more if you like sweetness)
- 10cm piece of Green onion
- A little Cooking oil
- 1 cup (200ml) Water
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Minced garlic
- 1.5 Tbsp Soup soy sauce (adjust based on kimchi’s saltiness)
- 1/2 Tbsp Sugar (to balance sourness)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Minced garlic
- 1.5 Tbsp Soup soy sauce (adjust based on kimchi’s saltiness)
- 1/2 Tbsp Sugar (to balance sourness)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Thinly slice or finely chop the onion, and slice the green onion diagonally into 1cm pieces. Adding plenty of onion will bring out its natural sweetness, enhancing the stew’s umami and helping to balance the sugar. Feel free to adjust the amount of onion to your preference.
Step 2
In a deep pot or a Korean stone pot (dolsot), heat a little cooking oil over medium-low heat. Add the prepared onion and green onion and sauté until the vegetables become translucent and fragrant.
Step 3
Once the onions start to turn translucent, add the well-fermented kimchi and stir-fry it with the vegetables. Continue to stir-fry to prevent sticking to the bottom of the pot, allowing the refreshing flavor of the kimchi to develop.
Step 4
When the kimchi is softened and stir-fried, pour in 1/2 cup of kimchi brine and 1 cup of water. The liquid should be enough to partially submerge the ingredients.
Step 5
Now, prepare the seasoning ingredients to enhance the flavor of the Kimchi Nabe. First, add 1 tablespoon of gochugaru for a spicy kick.
Step 6
Add 1/2 tablespoon of minced garlic to bring out a classic Korean flavor.
Step 7
Add 1.5 tablespoons of soup soy sauce for added umami. If your kimchi is very salty, reduce the amount of soup soy sauce. It’s important to taste and adjust the seasoning.
Step 8
Add 1/2 tablespoon of sugar to mellow out the sourness of the kimchi. If your kimchi is quite tart, you can add a little more sugar. Once all the seasonings are added, bring the stew to a gentle boil.
Step 9
While the stew is coming to a boil, cut the frozen pork cutlet into bite-sized pieces. If cut too small, they might break apart during cooking, so aim for a moderate size.
Step 10
Once the stew is bubbling gently, carefully place the prepared pork cutlet pieces on top of the broth. The pork cutlet will absorb the flavorful broth and become tender.
Step 11
Finally, crack an egg over the stew and let it cook until it’s about half-set. Turning off the heat when the egg is partially cooked allows the richness of the yolk to blend beautifully with the broth, making it even more delicious. Serve immediately for the best taste.
