Crispy Pork Cutlet Kimchi Hot Pot: A Flavorful One-Bowl Meal
Quick & Easy Pork Cutlet Kimchi Hot Pot Using Frozen Cutlets
Pork cutlets are a favorite among kids and adults alike. While delicious on their own, they transform into a unique dish when simmered in spicy, refreshing kimchi broth. This Pork Cutlet Kimchi Hot Pot is a fantastic way to use frozen pork cutlets, creating a comforting and satisfying meal. The rich juices from the crispy cutlets meld beautifully with the tangy kimchi broth, offering a delightful harmony of flavors. For an extra touch of indulgence, a swirl of beaten egg adds a creamy texture. Prepare this hearty and flavorful hot pot for a special meal that’s surprisingly easy to make!
Main Ingredients
- 2 frozen pork cutlets
- 2 cups well-fermented kimchi (chopped into bite-sized pieces)
- 4 ladles of kimchi juice
- 1 onion (thinly sliced)
- 1 stalk green onion (finely chopped)
- 450ml water
- 2 eggs
Seasonings
- 1 Tbsp soy sauce
- 2 Tbsp tuna extract (or fish sauce)
- 0.8 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 Tbsp soy sauce
- 2 Tbsp tuna extract (or fish sauce)
- 0.8 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the aromatics: thinly slice the onion and finely chop the green onion. These will form the flavor base for your hot pot.
Step 2
Chop the kimchi into bite-sized pieces. You’ll need about 2 cups. Ensuring they are manageable in size will make for easier eating later.
Step 3
Heat a little oil in a deep pot or pan over medium-low heat. Add the sliced onions and chopped green onions and sauté until the onions become translucent and fragrant, about 3-5 minutes. This step builds a wonderful flavor foundation.
Step 4
Once the onions and green onions are softened, add the chopped kimchi to the pot. Stir-fry the kimchi with the vegetables for about 5-7 minutes, allowing it to soften further and deepen its flavor. This helps to mellow out the sharpness of the kimchi.
Step 5
Pour in 450ml of water. For an even richer flavor, you can use broth instead of water. Add 4 ladles of kimchi juice to enhance the tangy and savory notes of the broth.
Step 6
Add the seasonings: 1 Tbsp soy sauce, 2 Tbsp tuna extract, 0.8 Tbsp sugar, 2 Tbsp gochugaru, and 1 Tbsp minced garlic. Stir well to combine. Bring the mixture to a simmer and let it cook gently for about 10-15 minutes, or until the kimchi is tender and the flavors have melded beautifully, much like a traditional kimchi stew.
Step 7
While the kimchi is simmering, prepare the frozen pork cutlets. You can deep-fry them until golden brown and crispy. Alternatively, for a healthier option, bake them in an air fryer according to the manufacturer’s instructions until they are golden and cooked through.
Step 8
Once the kimchi is tender, taste the broth and adjust seasoning if necessary. If it’s not salty enough, add a pinch of salt. To balance the flavors and add a refreshing tang, stir in 1 Tbsp of vinegar. This brightens up the overall taste.
Step 9
Drain the excess oil from the cooked pork cutlets. Cut them into bite-sized pieces. This makes them easier to eat when added to the hot pot.
Step 10
Transfer about half of the simmering kimchi stew into a serving pot or large bowl. Arrange the cut pork cutlet pieces on top of the kimchi. Let it simmer for another minute or two to allow the cutlet to absorb some of the delicious broth.
Step 11
Lightly beat the 2 eggs. Gently pour the beaten eggs in a circular motion over the pork cutlets and kimchi stew. Allow the eggs to cook gently over low heat until just set.
Step 12
Your delicious Pork Cutlet Kimchi Hot Pot is now ready! The soft-cooked egg adds a wonderful creamy finish to this hearty and flavorful dish. Serve hot with steamed rice.
