Crispy Pork Cutlet Kimchi Jjigae (Donkatsu Kimchi Nabe)
Crispy Pork Cutlet Kimchi Jjigae (Donkatsu Kimchi Nabe)
Make Donkatsu Kimchi Nabe: A Unique Combination of Pork and Kimchi
Crispy, golden pork cutlets are delicious on their own, but when simmered in a bubbling stew with tangy kimchi and soft eggs, they transform into a dish with a whole new level of appeal. This Donkatsu Kimchi Nabe offers a delightful contrast between the crunchy cutlet and the savory, slightly spicy broth, perfect for cutting through any richness and making you crave another bowl of rice.
Main Ingredients- 2 Pork Cutlets (Donkatsu)
- 1/2 cup Kimchi
- 1/2 Onion
- 2 Eggs
- 1 handful Green Onions
- 1 Tbsp Minced Garlic
- A little Cooking Oil
Sauce and Broth Ingredients- 1 Tbsp Tsuyu (Japanese seasoned soy sauce)
- 1 Tbsp Korean Soup Soy Sauce
- 1 Tbsp Mirin (or cooking sake)
- 200ml Anchovy-Kelp Broth
- 1 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Tsuyu (Japanese seasoned soy sauce)
- 1 Tbsp Korean Soup Soy Sauce
- 1 Tbsp Mirin (or cooking sake)
- 200ml Anchovy-Kelp Broth
- 1 tsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add flavor to your dish. Peel and wash half an onion, then slice it thinly into strips. Slicing it this way helps it blend beautifully with the broth, creating a deeper flavor.
Step 2
Cut the 1/2 cup of kimchi into bite-sized pieces using scissors or a knife. Using aged or sour kimchi will result in a richer, spicier broth. If you have aged kimchi (mukimchi), it will add an even more robust flavor.
Step 3
Crack the 2 eggs into a bowl. Gently beat them with a fork or whisk until smooth, being careful not to create too many bubbles. These will be drizzled over the nabe later.
Step 4
For the pork cutlets, you can use store-bought frozen ones or leftover donkatsu. If using frozen, an air fryer is a convenient way to cook them until crispy without much oil, making it a healthier option. (Recommended: Air fry at 180°C (350°F) for 10-12 minutes).
Step 5
Once the pork cutlets are cooked and crispy, cut them into bite-sized pieces. Avoid cutting them too small, so you can still enjoy the texture.
Step 6
Now, let’s start making the nabe broth. Lightly grease a pot or a deep pan with a little cooking oil. Add the sliced onion and 1 teaspoon of minced garlic, and sauté over medium-low heat until the onion becomes translucent. Sautéing brings out the onion’s natural sweetness.
Step 7
As the onion softens and the garlic becomes fragrant, add the chopped kimchi and sauté together for 1-2 minutes. Stirring the kimchi with the aromatics will enhance its flavor.
Step 8
Once the kimchi is slightly cooked, pour in about 200ml of anchovy-kelp broth. While water or rice water can be used, using broth will give you a much deeper and more savory taste.
Step 9
When the broth comes to a gentle boil, add the seasonings: 1 tablespoon of Korean soup soy sauce, 1 tablespoon of tsuyu, 1 tablespoon of mirin, and 1 teaspoon of gochugaru. Adjust seasoning to your preference. If you don’t have tsuyu, you can substitute with regular soy sauce.
Step 10
Feel free to adjust the amount of gochugaru to suit your spice preference. If you like it extra spicy, add more gochugaru or a small amount of Cheongyang chili pepper.
Step 11
Once all the seasonings are well combined, let the broth simmer over medium-low heat for about 5 minutes to allow the flavors of the kimchi to fully infuse into the broth. The broth will reduce slightly, creating a delicious kimchi soup base.
Step 12
When the broth has developed a rich flavor, carefully add the cut pork cutlets into the pot. Let them simmer for a short while to absorb the savory broth.
Step 13
Gently push the pork cutlets to one side of the pot and slowly pour the beaten eggs around the edges. Pouring them around the perimeter helps them cook evenly and creates a beautiful presentation.
Step 14
Cover the pot and let it simmer over low heat for another 2-3 minutes, or until the egg whites are set and the yolks are still slightly runny. This will give you a wonderfully soft texture.
Step 15
Transfer the finished Donkatsu Kimchi Nabe to a serving bowl. Garnish generously with chopped green onions or sliced scallions on top. The fresh green garnish adds a pop of color and enhances the appetizing appearance. Enjoy this hearty and flavorful dish with a hot bowl of rice!
