Crispy Pork Cutlet Kimchi Hot Pot (Donkatsu Kimchi Nabe)
Warming and Hearty Meal! Make Premium Donkatsu Kimchi Nabe at Home
As the weather turns chilly, a warm and spicy soup is just what we crave! Even if it’s not a special occasion, you can create a luxurious ‘Donkatsu Kimchi Nabe’ using kimchi from your fridge and pork cutlets you have on hand for a satisfying meal. The combination of crispy fried pork cutlets and tangy kimchi creates a deep, rich flavor that’s simply irresistible. Here’s a recipe that will have you finishing a bowl of rice in no time!
Main Ingredients
- 2 sheets of store-bought pork cutlets (Donkatsu)
- 1/2 medium onion
- A desired amount of your favorite mushrooms (shiitake, king oyster, etc.)
- 2 large eggs
- 1/2 cup well-fermented kimchi (including juice)
- 1/2 stalk green onion
- 1/2 red chili pepper
- 1/2 green chili pepper (optional, to taste)
Seasoning for Donkatsu Kimchi Nabe
- 2 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (to balance the kimchi’s sourness)
- 2 Tbsp cooking wine (Mirin)
- A pinch of ginger powder (or a tiny amount of minced fresh ginger)
- 2 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (to balance the kimchi’s sourness)
- 2 Tbsp cooking wine (Mirin)
- A pinch of ginger powder (or a tiny amount of minced fresh ginger)
Cooking Instructions
Step 1
First, prepare the pork cutlets. If using store-bought ones, fry them on both sides until golden brown according to package instructions, or use an air fryer or oven to achieve crispiness. Since they will cook further in the kimchi nabe broth, focus on making the exterior crispy rather than cooking the inside completely. (Tip: Over-frying can make them tough later.)
Step 2
Thinly slice the onion. Cut the mushrooms into bite-sized pieces (about 1cm thick). Slice the green onion diagonally. Slice the red and green chili peppers thinly into rounds, removing seeds if desired, for garnish.
Step 3
In a pot, add the finely chopped kimchi. Mix in all the prepared seasoning ingredients (soy sauce, red pepper flakes, minced garlic, sugar, cooking wine, ginger powder). It’s even better if you let the kimchi marinate in the seasonings for a bit. Then, add the sliced onion and mushrooms and mix them together.
Step 4
Pour enough anchovy-kelp broth, rice water, or plain water into the pot to cover the kimchi. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5-7 minutes until the onions and mushrooms are tender. The broth will become spicy and refreshing as the kimchi breaks down. Finally, cut the fried pork cutlets into bite-sized pieces and add them to the pot.
Step 5
In a separate bowl, whisk the two eggs until smooth. Once the broth is simmering again, slowly drizzle the beaten eggs around the edges of the pot. Avoid stirring immediately; let the eggs cook and form soft curds. Finally, garnish with the prepared green onions, red chili peppers, and green chili peppers for a beautiful presentation. Your delicious Donkatsu Kimchi Nabe is ready! It’s best enjoyed immediately while piping hot.
