Kimchi Nabe キムチ鍋

1 lb kimchi (454 g; cut if necessary)

Handful bean sprouts

½ onion

½ to 1 pack medium-firm tofu

6 leaves napa cabbage

1 Negi (long green onion) (or 3 green onions/scallions)

⅓ carrot

3 stalks garlic chives (Chinese chives or Nira)

1 pack enoki mushrooms

13 oz sliced pork belly (63 g; or use thinly sliced pork loin - to learn how to thinly slice the meat, see Notes)

1 Tbsp sesame oil (roasted)

4 cups dashi (Japanese soup stock; click to learn more) (960 ml; recipe below OR use chicken broth)

subheading: Seasonings:

1 Tbsp sake

1 Tbsp gochujang (Korean chili paste)

1 tsp gochugaru (Korean pepper flakes)

1 Tbsp sugar

4 Tbsp kimchi juice (60 ml)

1 Tbsp soy sauce

1 Tbsp miso (I use awase miso)

½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (¼ tsp table salt)

subheading: For Dashi:

¼ cup iriko or niboshi (dried baby sardines/anchovies) (12 g)

⅓ oz kombu (dried kelp) (12 g, about 3x4")

4 cups water (960 ml)

Directions at justonecookbook.com

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