Crispy and savory pork cutlet meets spicy kimchi stew. Let’s make the pork cutlet kimchi nabe. After making a thick broth with a Dashi pack, stir-fry sour kimchi, pour the broth to make kimchi stew, and add pork cutlet and egg water to make a delicious pork cutlet kimchi nabe. Then, shall we make it together?
Pork cutlet kimchi nabe preparation
200g sour kimchi, 50ml kimchi soup, 1 pork cutlet, 2 eggs,
1/2 green onion, 1/2 onion, 10 dried anchovies for broth, 1 kelp
1/2 white green onion, 1 tablespoon dried prawn, 2 tablespoons minced garlic
2 tablespoons red pepper powder, 1 tablespoon perilla oil, 1/2 tablespoon soup soy sauce, 1 tablespoon fish sauce
Pork cutlet kimchi nabe recipe
1
Cut the onions and green onions. Break 2 eggs and mix.
2
3
Put 1/2 green onion, 1 kelp, 10 dried anchovies for broth, and 1 tablespoon of dried prawns in a dashi bag. Put the dashi bag in 1 liter of water and boil. After about 15-20 minutes, take out the bag and put the broth in a separate bowl.
4
5
Add 300ml of broth, kimchi soup, 2 tablespoons of minced garlic, 2 tablespoons of red pepper powder, half a tablespoon of soup soy sauce, and 1 tablespoon of fish sauce and boil.
6
Add 300 ml of broth. Put in the prepared pork cutlet and egg water to make a delicious kimchi nabe.
PORK CUTLET KIMCHI NABE RECIPE WITH CLAY POT
Notes
Do not add egg water and stir.
Ingredients
- 200g sour kimchi, 50ml kimchi soup, 1 pork cutlet, 2 eggs,
- 1/2 green onion, 1/2 onion, 10 dried anchovies for broth, 1 kelp
- 1/2 white green onion, 1 tablespoon dried prawn, 2 tablespoons minced garlic
- 2 tablespoons red pepper powder, 1 tablespoon perilla oil, 1/2 tablespoon soup soy sauce, 1 tablespoon fish sauce
Instructions
- 1. Cut the onions and green onions. Break 2 eggs and mix.
- 2. Add cooking oil and grill the pork cutlet, then cut it out. Ready-made pork cutlet was used.
- 3. Put 1/2 green onion, 1 kelp, 10 dried anchovies for broth, and 1 tablespoon of dried prawns in a dashi bag. Put the dashi bag in 1 liter of water and boil. After about 15-20 minutes, take out the bag and put the broth in a separate bowl.
- 4. Add 1 tablespoon perilla oil and green onions and fry. Then add kimchi and fry together. Add the sliced onion and fry it all together.
- 5. Add 300ml of broth, kimchi soup, 2 tablespoons of minced garlic, 2 tablespoons of red pepper powder, half a tablespoon of soup soy sauce, and 1 tablespoon of fish sauce and boil.
- 6.Add 300 ml of broth. Put in the prepared pork cutlet and egg water to make a delicious kimchi nabe.
Conclusion
The combination of pork cutlet and kimchi stew is really good. Kimchi stew balances the greasiness of pork cutlet so you can eat it very deliciously. The soft, spicy and refreshing kimchi with eggs is really good. If you have pork cutlet left at home, I think you can make and eat pork cutlet kimchi stew really easily. I really recommend the pork cutlet kimchi nabe.
