Kimchi Katsu Nabe: A Warm & Spicy Stew for Rainy Days
[How to Make Kimchi Katsu Nabe] A Hearty, Spicy Stew Perfect for a Rainy Day
On a rainy day, a warm and spicy bowl of Kimchi Katsu Nabe is sure to chase away the blues! Enjoy the delightful combination of crispy pork cutlet and tangy kimchi, complemented by a rich broth and a perfectly cooked egg.
Main Ingredients
- 1 piece of store-bought pork cutlet (katsu)
- 1 cup well-fermented napa kimchi (chopped)
- 1/2 onion (thinly sliced)
- A little green onion (chopped)
- 600ml delicious broth
- 1/2 cup kimchi brine
- 1 egg
- 2 Tbsp perilla oil (or cooking oil, sesame oil)
Making a Clear Broth
- 15 dried anchovies (gutted)
- 1 cup dried bonito flakes (or 2 anchovy broth packs)
- 2 pieces dried kelp (kombu, approx. 5x5cm)
- 1/7 daikon radish (cut into large pieces)
- 1/2 onion (cut into large pieces)
- 1 stalk green onion (white parts, cut into large pieces)
- 2 dried shiitake mushrooms (rehydrate if using dried)
- 1.2L water
Savory Soy Sauce Base
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1/3 Tbsp sugar (adjust to taste)
- 3 Tbsp water
- 15 dried anchovies (gutted)
- 1 cup dried bonito flakes (or 2 anchovy broth packs)
- 2 pieces dried kelp (kombu, approx. 5x5cm)
- 1/7 daikon radish (cut into large pieces)
- 1/2 onion (cut into large pieces)
- 1 stalk green onion (white parts, cut into large pieces)
- 2 dried shiitake mushrooms (rehydrate if using dried)
- 1.2L water
Savory Soy Sauce Base
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1/3 Tbsp sugar (adjust to taste)
- 3 Tbsp water
Cooking Instructions
Step 1
First, let’s prepare a delicious broth that will be the base for our Kimchi Katsu Nabe, and also mix together the savory soy sauce base. Please refer to the detailed instructions below for making the broth and sauce.
Step 2
【How to Make Broth】 1. In a pot, combine 1.2L of water, gutted dried anchovies, dried bonito flakes, large chunks of daikon radish and onion, green onion, and shiitake mushrooms. Bring to a boil over high heat for 10 minutes. 2. Add the kelp pieces and reduce heat to medium, simmering for another 5 minutes. Remove from heat and strain out all the solids to obtain a flavorful broth. (Tip: Using a pre-made broth pack can make this process much simpler.)
Step 3
Now, let’s start making the Kimchi Katsu Nabe! Heat 2 tablespoons of perilla oil in a pot over medium heat. Add the chopped kimchi and sliced onion and stir-fry for 2-3 minutes until the kimchi softens and becomes fragrant. (Tip: You can use sesame oil or any cooking oil instead of perilla oil. If you don’t have aged kimchi, you can use regular kimchi and add a splash of vinegar for tanginess.)
Step 4
Add the prepared broth (600ml), kimchi brine (1/2 cup), and the soy sauce mixture to the pot with the stir-fried kimchi and onion. Increase the heat to medium-high and bring to a boil for 5 minutes. It’s important to let it simmer to allow the flavors to meld.
Step 5
Once boiling, reduce the heat to medium and continue to simmer for about 5 more minutes, either with the lid on or off. This will further deepen the flavor of the kimchi and broth.
Step 6
Finally, carefully crack the egg in a circular motion over the simmering stew. Reduce the heat to low and cook for 1-2 minutes, just until the egg white is set. Be careful not to overcook the egg, as it can become rubbery. A perfectly soft-cooked egg adds a wonderful richness.
Step 7
Serve the hot Kimchi Katsu Nabe by placing the cut pork cutlet pieces over the stew and garnishing generously with chopped green onions. For an extra touch of flavor and visual appeal, you can sprinkle some bonito flakes on top. (Tip: Bonito flakes can help reduce any fishy smell from the broth and add umami. They are optional.)
Step 8
Kimchi Katsu Nabe is ready! Enjoy this warm, spicy, and comforting dish with its delightful mix of crispy cutlet, tangy kimchi, and tender egg. It’s the perfect meal to pair with a bowl of rice!
