Kimchi Nabe

Name: Kimchi Nabe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb pork belly, thinly sliced; 2 cups napa cabbage kimchi, chopped; 2 tbsp gochujang paste; 4 cups dashi stock; 14 oz medium-firm tofu, sliced; 4 oz shiitake mushrooms, sliced; 4 stems scallions, chopped

A comforting Japanese hot pot featuring tender pork belly, tofu, and rich kimchi simmered in a flavorful dashi broth.

30 minEasyServes 4380 cal/serving

JapaneseDinnerStovetopStandardLow CarbDairy-FreeNut-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb pork belly, thinly sliced
2 cups napa cabbage kimchi, chopped
2 tbsp gochujang paste
4 cups dashi stock
14 oz medium-firm tofu, sliced
4 oz shiitake mushrooms, sliced
4 stems scallions, chopped

Instructions

1

Heat a large pot over medium heat and add 1 lb thinly sliced pork belly.
2

Cook the pork belly for 4 to 5 minutes until browned and cooked through to an internal temperature of 145°F.
3

Stir in 2 cups chopped napa cabbage kimchi and 2 tbsp gochujang paste, cooking for 2 minutes until fragrant.
4

Pour in 4 cups dashi stock and bring the liquid to a gentle simmer.
5

Arrange 14 oz sliced medium-firm tofu and 4 oz sliced shiitake mushrooms neatly in the pot, then simmer for 5 minutes.
6

Garnish with 4 stems chopped scallions and serve immediately.

Questions

How long does Kimchi Nabe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kimchi Nabe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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