Cure your winter blues with a steamy pot of Japanese Kimchi Nabe. Made with anchovy broth, kimchi, pork belly and vegetables, this soup pot is hot and sour with a good kick of spice that warms you right up!
Gather all the ingredients.
Clean the kombu with a damp cloth (but don't wipe off the white powder - that's umami!). In a small saucepan, put 4 cups water, kombu, and anchovies.
Meanwhile, start prepping ingredients. Thinly slice the onion. Cut tofu into small blocks.
Slice the Tokyo Negi (or green onions/scallions) diagonally into ½“ (1.3 cm) pieces and slice the carrot diagonally into ¼” (0.6 mm).
In a large donabe (4-5 serving) or pot, heat 1 Tbsp. sesame oil over medium-low heat and add the sliced pork belly. Stir fry the meat until no longer pink.
Add 1 tsp gochugaru and 1 Tbsp sugar and mix it all together.
Add 1 Tbsp. soy sauce and 1 Tbsp miso. Mix all together and make sure the miso is completely dissolved.
Thinly Sliced Pork Belly: You can freeze a block of meat for 30-60 minutes and slice thinly. See the instructions here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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