Crispy Pork Cutlet and Kimchi Nabe: A Perfect Harmony
The Ultimate Combination! Pork Cutlet Kimchi Nabe for a Cozy Meal!
With the weather getting colder, my husband has been craving more soupy dishes! This recipe is a fantastic combination of my son’s favorite pork cutlet and my husband’s beloved stew, plus a great way to use up leftover aged kimchi from last year – a triple win! Let’s make Pork Cutlet Kimchi Nabe together! ^ㅡㅡㅡ^
Main Ingredients
- Pork loin (for cutlet) 100g
- Onion 50g
- Shiitake mushroom 30g
- Green onion 30g
- Minced garlic 30g
- Kimchi (aged kimchi recommended) 200g
- Eggs 2
- Bread slice 1
- Oatmeal 10g
- Pancake mix (or all-purpose flour) 15g
- Enoki mushroom 30g
- Green onion for garnish, a small amount
Seasoning & Other Ingredients
- Broth (or anchovy-kelp broth) 400ml
- Tsuyu (Japanese dipping sauce) 6 Tbsp
- Sugar 2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Salt 1 tsp
- Pepper 1 tsp
- Rosemary powder 1 tsp
- Cooking oil (soybean or canola) 500ml (for frying)
- Broth (or anchovy-kelp broth) 400ml
- Tsuyu (Japanese dipping sauce) 6 Tbsp
- Sugar 2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Salt 1 tsp
- Pepper 1 tsp
- Rosemary powder 1 tsp
- Cooking oil (soybean or canola) 500ml (for frying)
Cooking Instructions
Step 1
Prepare all ingredients! Pat the pork loin dry with paper towels. Slice the onion, green onion, and kimchi into bite-sized pieces. Trim the root end of the enoki mushrooms and separate the strands.
Step 2
Make the rich broth. In a pot, add 600ml of water and 1 broth pack (containing dried anchovies, kelp, etc.). Simmer for about 10 minutes to create a flavorful broth.
Step 3
Season the pork loin for the cutlet. Sprinkle salt, pepper, and rosemary powder evenly over the pork loin and let it marinate for about 10 minutes. Rosemary helps to remove any porky smell and adds a nice aroma.
Step 4
Make your own crispy breadcrumbs! Place 1 slice of bread and 10g of oatmeal into a blender and process until finely ground. You can also use store-bought breadcrumbs.
Step 5
Get ready to fry the pork cutlets. In a shallow dish, place the pancake mix (or all-purpose flour). In another dish, whisk 2 eggs to create an egg wash. Finally, place the prepared breadcrumbs in a third dish, ready for coating.
Step 6
Coat the pork with the breading mixture in order. First, lightly dust the marinated pork with pancake mix, then dip it thoroughly in the egg wash, and finally, press the breadcrumbs firmly onto the pork, ensuring a thick, even coating. Gently press the breadcrumbs to help them adhere well.
Step 7
Fry the pork cutlets until golden and crispy. Heat about 500ml of cooking oil in a pot to around 170°C (340°F). Carefully place the breaded pork cutlets into the hot oil and fry for about 6-7 minutes, turning them occasionally, until they are golden brown on both sides. Adjust the heat as needed to prevent burning. Drain the fried cutlets on paper towels to remove excess oil.
Step 8
Slice the vegetables and kimchi for the nabe. Cut the onion, green onion, and kimchi into bite-sized pieces (about 2-3 cm). Using aged kimchi will give the stew a deeper flavor.
Step 9
Build the flavor base for the broth. In a pot, add the sliced onion and shiitake mushrooms and stir-fry briefly. Then, add 2 Tbsp of sugar and 6 Tbsp of tsuyu, stirring to incorporate the flavors. If you don’t have tsuyu, you can substitute with soy sauce, but tsuyu will provide a richer umami taste.
Step 10
Pour in the broth and simmer to extract the kimchi flavor. Add 400ml of the prepared broth to the sautéed vegetables, along with the sliced kimchi and minced garlic. Bring to a boil and cook until the kimchi is tender. Stir in 2 Tbsp of gochugaru for a spicy kick. Arrange the fried pork cutlets, enoki mushrooms, and the garnish green onion attractively on top.
Step 11
The final touch! Drizzle the beaten egg around the edges of the pot, cover with a lid, and simmer over low heat just until the egg is cooked through. Turn off the heat and sprinkle bonito flakes (katsuobushi) over the top for garnish. Your delicious Pork Cutlet Kimchi Nabe is ready! Enjoy it piping hot for the best flavor.
