korean food.docx

7/28/2019 korean food.docx

1/11

Kimchi Nabe (Hot-Pot)

Kimchi Nabe (pronounced something like a short "nah-bay") is one of our long-time Nabe Party favorites,along withSukiyakiandShabu-shabu. We always cook it on a portable gas hob on the low table whereeveryone can sit around and reach it easily, adding more of each ingredient as the pot empties. Nabe

parties are the best for conversation and slow, social eating - and they're always full of vegetables, whichmakes them healthy (and cheap)!

I don't know enough about cooking to say exactly why, but Kimchi nabe tastes amazing, every time.(Is that the effect of the Kimchi Umami?)

And don't worry if you can't handle very spicy food - last time I just used less kimchi, and our 2-year-old hadno problem!
http://www.littlejapanmama.com/2011/08/sukiyaki-recipe-real-sukiyaki.htmlhttp://www.littlejapanmama.com/2011/08/sukiyaki-recipe-real-sukiyaki.htmlhttp://www.littlejapanmama.com/2011/08/sukiyaki-recipe-real-sukiyaki.htmlhttp://www.littlejapanmama.com/2011/11/shabu-shabu-recipe-how-to-make-shabu.htmlhttp://www.littlejapanmama.com/2011/11/shabu-shabu-recipe-how-to-make-shabu.htmlhttp://www.littlejapanmama.com/2011/11/shabu-shabu-recipe-how-to-make-shabu.htmlhttp://3.bp.blogspot.com/-F4Fn0IeVe7k/T-Mm493TZbI/AAAAAAAACMY/hKNtrLuGxpk/s1600/Kimchi+Nabe+Recipe+(2).jpghttp://www.littlejapanmama.com/2011/11/shabu-shabu-recipe-how-to-make-shabu.htmlhttp://www.littlejapanmama.com/2011/08/sukiyaki-recipe-real-sukiyaki.html


2/11

Kimchi nabe is extremely easy to make, and just about impossible to get it wrong. Most of the time I don'teven measure the ingredients.

Kimchi Nabe Recipe (serves 4, just add more veggies and pork to serve up to 6)100g ~ 400g Kimchi, depending on how hot or mild you like it300g pork (thinly sliced)

Chinese cabbageChivesEnoki Mushrooms (I used Shimeji this time, they're great too!)Tofu+/-Moyashi bean sprouts+/-A bundle of Harusame (Bean thread vermicelli, often used in Vietnamese cooking) soaked in hot waterand drained

1~2 tsp garlic1~2 tsp ginger1 Tbsp sesame oil1 Tbsp sake1 Tbsp miso paste1 Tbsp ground sesame seeds

2 tsp chicken stock powder2~3 cups boiling water

1. Season the pork: Using a spoon, scrape out some chilli etc from the kimchi (usually I find some at the topor bottom of the jar) and put it on the pork. Pour the juices from the jar of kimchee onto the pork. Addgarlic, ginger and 1/2 Tbsp sesame oil to the pork. Massage it all in with your fingers. Leave the pork tomarinate while you prepare the other vegetables and ingredients.

(Now, greet your guests as they've just arrived, and have them sit around the table.)
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3/11

2. Heat 1/2 Tbsp sesame oil in the nabe (a wok or a frypan is great). Brown the pork, then add sake,ground sesame seeds, kimchi, water, miso paste (dissolve it in) and stock powder. Bring to the boil again,then add some of each of the vegetables and tofu, except for chives. Simmer for a few minutes, then addchives.3. Make sure that everyone has a bowl of hot steamed rice, a torizara bowl and chopsticks, and theneveryone digs in!

4. When the nabe is at least half empty, push the remaining cooked ingredients to one side, then into theopen space, place some more of each ingredient.

(Torizara means a small plate or bowl for eating a shared meal. For nabe, the torizara is always a bowl, ofcourse)

The soup is so delicious that you had better have a spoon or ladle ready so that everyone can take some souptogether when transferring things to their own bowl.

If you have more than 6 people eating, you might consider making two separate nabe, so everyone can reachit easily.

...Sadly, we had to leave our do-nabe (clay pot) in Australia, so I was too embarrassed to include the frypan in

the photos. ()...If you don't have chives, you can substitute shallots.

...I guess you could say that Kimchi Nabe is the Japanese adaptation of Korean Kimchi Chige?
http://1.bp.blogspot.com/-CbwqfQjcOt8/T-MQ9-fEYlI/AAAAAAAACL4/-hYGvDsbVJs/s1600/Kimchi+Nabe+Recipe+4.jpg


4/11

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Why not make your dinner a little more fun? Shabu Shabu is a great food to make the dinner more interactive.

It's also very nutritious. You can enjoy meat, lots of vegetables, noodles and rice in one go. No need to fight for what to put in the dish as

everyone can eat whatever he or she wishes. The recipe is great for vegetarians who eat fish as the broth is fish based and you can just takeout meat from side dishes.

This shabu-shabu table cooking recipe is for a 3 course meal.

Course 1: enjoy meat and vegetables

Course 2: noodle soup

Course 3: fried rice

But, you can pick and choose a course you want if this is too much.

Read about shabushabu experiencehere.

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5/11

.02

(mild), main dish/entre, healthy, nut free, beef/pork, noodles, boil

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ingredients

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quantity ingredient

1 Green Onion

3 piece(s) Kelp (dried, 5 cm x 5

cm)

23 Anchovy (dried)

6 Red Chili Pepper (dried)

13 cups Water

3 tbs Rice Wine

1 tbs Red Chili Pepper Flakes

1 tbs Red Chili Paste

2 tbs Soy Sauce (used insoup, saltier)

(Gook-Gan-Jang)

1 tbs Garlic (minced)

tsp Black Pepper

7 oz Sliced Beef Sirloin
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6/11

quantity ingredient

9 oz Kal-guk-soo, KoreanStyle Handmade Noodles

cup Soy Sauce (regular)

()/

cup Vinegar

2 tbs Water

tsp Wasabi

7 oz Assorted Vegetables

tips

Optional Ingredients and Substitutions- You do not have to make the handmade noodles from scratch. You can get the Korean style handmade noodles (Kal-Guk-Soo) from

Korean markets. You can use other types of noodles if you like but Kal-Guk-Soo is the best for this dish.

- Dried Kelp and dried Red Chilli Pepper for the basic broth can be omitted (although they do add nice flavors.)

- Rice mix (cooked rice, seaweed, kimchi, egg, sesame oil) can be omitted. (no course 3)

- Soy sauce (used in soup) / Gook-Gan-Jang can be replaced by regular soy sauce. (not as good but still works)

- Rice Wine can be replaced by white wine or other clear spirit like vodka.

Frequently Asked Questions

How much broth do I need to make?

The basic amount of this recipe is for 2 people plus extra broth to keep adding to the boiling mix. But, the amount may vary depending on

how much meat and vegetables you want to eat and how fast you eat. If you have big eaters, you will need much more broth. For how ever

many people you make this, just remember the broth will boil down as you cook. Consider some extra amount you may need. Also,

remember the seasoning amount should increase as the broth amount increases.

What other ingredients can I use?

You can also add fishcakes, dumplings or any other meat as long as it's thinly sliced.

You can use any vegetables you like as long as it doesn't require a long time to cook or has a strong tastes that will alther the flavor of the

soup. You can things like potatoes if you add them in the beginning and let it cook for a while. However, do not put too much starchy

vegetables or noodles as they will start thicken your soup too much.

What if I don't have a portable stove? Can I still enjoy this dish?

It wouldn't be the same experience. But, you can use the recipe to make a nice noodle soup. Just make the same broth. Then, add

vegetables and noodles and boil on high heat until noodles are cooked. Add slices of beef in the very last minute so it's not over cooked.

Serve it in a large bowl with some dipping sauce on the side.

Do I have to do all 3 courses?

No, you don't have to do course 2 (noodles) or course 3 (fried rice). You can just enjoy meat and vegetables with a bowl of r ice on the side.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions p o os summary
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1. Broth

Put 13 cups of water, 3 pieces of

kelp (5cm x 5cm), 23 pieces ofanchovies, 1 green onion, 6

pieces of dried red chili pepperand 3 tablespoons of rice wine

in a pot. Boil it for 10 min on

high heat. When the broth startsto boil, simmer it for 20 min on

low heat.

1

Boil 10 min

High Heat 13 cups

water

3 kelp (5cm

x 5cm)

23 anchovies

1 green

onion

6 dried chili

peppers 3 tbs rice

wineSimmer

Low Heat 20 min

2. Seasoning Broth

Mix 1.5 tablespoons of red chili

pepper flakes, 1 tablespoon of

red chili paste, 2 tablespoons of

Korean soy sauce (used insoup), 1 tablespoons of minced

garlic, 1/2 teaspoon of blackpepper in a bowl. Add the

seasoning mix in the broth and

dissolve it well. Simmer it for

10 min on medium heat. If youlike spicy food, add more red

chilli pepper flakes. If you cant

take spiciness, decrease the

amount of chili flakes.

2

Mix

1 tbs red

chili pepper flakes

1 tbs red

chili paste

2 tbs Korean

soy sauce (used in

soup)

1 tbs minced

garlic

1/2 tsp black

pepper

Dissolve it into thebrothSimmer

Med Heat 10 min
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3. Filter Broth

Filter the broth through a

strainer.

3

Filter broth

4. Vegetables

Prepare mushrooms and

vegetables of your choice (such

as bok choy, cabbage, onion,Chinese broccoli, water

dropwort and etc). Cut off rootsif any. Wash thoroughly under

running water and drain.

4

Prepare mushrooms

and vegetablesWash

Drain

5. Noodles

You can buy pre-made noodles

(Kal-Gul-Soo) from Korean

grocery market or make it fromscratch. To learn how to make

noodles, clickhere. Pre-cook

the noodles for a 3 min in aboiling water. (OPTIONAL)

Then, wash in cold water and

drain. This will prevent yourbroth from being too thick.

5

Prepare noodles

Pre-cook noodles

(optional)

6. Rice mix

(OPTIONAL) Prepare friendrice mix. On a bowl or plate,place 1 cup of cooked rice. Add

1/2 cup of chopped kimchi, 1

tbs sesame oil and 2 tbs ofseaweed bits on top. Add a

cracked raw egg on top. (This

6

On a plate, place 1 cup cooked

rice

1/2 cup

chopped kimchi

1tbs sesame
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mix will be added and cooked at

the very end of the meal. See

tips for details.

oil

2 tbs

seaweed bits

1 egg

(cracked)

7. Dipping Sauce

Mix 4 tablespoons of soy sauce,

4 tablespoons of vinegar, 21/2

tablespoons of water and 1/4 tspof wasabi. If you have people

who cannot take wasabi, serve it

on the side. But, I recommendusing wasabi as it really will

add a nice flavor to the dipping

sauce.

7

Mix

1/4 cup soy

sauce

1/4 cup

vinegar

21/2 tbs

water

1/4 tsp

wasabi

8. Table Setting

Pour the broth in a hot pot (or

sauteuse pan) and place it on the

portable stove. You dont haveto start with all the broth you

made. You can start with some

then add more as the liquidevaporates while eating. Prepare

the thinly sliced beef sirloin (the

thiner the better), You can rollthe beef for nice presentation.

Korean style handmade noodles,

rice mix(optional) assorted

vegetables, dipping sauce and

empty serving plates on theside.

8

Prepare

Broth in a

Hot Pot

Portable

Stove

Thinly

Sliced Beef Sirloin

Korean Style

Handmade Noodles

Assorted

Vegetables

Dipping

Sauce

Serving

plates
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9. Table Cooking Course 1

Warm the broth on high heat.

When it starts to boil, put somevegetables in the broth. Let each

person dip a piece of beef in thebroth to cook individually. Dip

in the dipping sauce and eat

with vegetables. Keep addingmore broth as the broth gets

boiled down and becomes thick.

You can change the heat level

as needed. (e.g., If its boilingtoo fast, turn it down. If theres

too much stuff and the soup is

not boiling, turn it up.

9

Boil broth High

HeatWhen boiling, put

vegetablesIndividually cook

beef

Dip in the sauce

(Keep adding thebroth)


After finishing beef, add the

Korean style handmade noodles(Kal-Guk-Soo) into the broth

and boil on high heat for 5-10

min. Turn off the heat once the

noodles are cooked.

10

Add the handmade

noodles

Cook

10 min

High

Heat


(OPTIONAL)

Remove all remaining noodles

from the soup. Leave a very

small amount of broth at the

bottom. Add the rice mix in andstir-fry on high heat for 3 min.

Pat the rice so its levelled and

turn down the heat to low andleave it for 5-10 to form a crispycrust at the bottom. Turn off the

heat and enjoy your fried rice!

11

Remove remainingnoodles

Leave a little bit of

soupAdd rice mix

Stir fry High

Heat 3 min

Level the rice andturn down heat

Low Heat 5 min

Enjoy!

more about dish

Shabu-shabus origin goes back to the time of the Mongolian Emperor, Genghis Khan (13th century) although some korean historians

believe it was originated in Korea during the three kingdom era (1st century) and went to Mongol. The legend is that during the Genghis
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Khans conquest, Mongol warriors boiled water in their meta l helmets and stirred in slices of raw lamb meat and vegetables. As the Mongol

empire extended all over asia and even Europe, some believe this mongolian hot pot inspired 'fondue' in Switzerland. Since then, the

Japanese modernized and popularized this dish and called it shabu-shabu. The word shabu refers to the sound of water being stirred.

Today, Shabushabu is widely in enjoyed in many Asian countries and each country has its own variations. Korean shabu-shabu recipes tend

to have a spicy kick to it. Also, Korean enjoy 3 course shabu-shabu meals - meat & vegetables, noodles and fried rice.

Documents

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