Bring Korean spice into a Japanese classic with this Korean style kimchi hot pot. Nabe or nabemono is a hot pot dish cooked and shared at the table, and this kimchi nabe recipe uses Kimchi, a pickled cabbage dish and Korea’s most popular delicacy, for extra flavour and spiciness. Prepare this nabe as an easy meal to share with friends and family, and make sure that everybody can handle their spice first.
Let’s start by preparing the ingredients for your nabe hot pot by cutting the tofu and vegetables into bite size pieces. The harusame noodles can be cooked directly in the hot pot so simply need to be rinsed in water for preparation.
Mix 800ml of water with 2 teaspoons of kimchi base and 150ml of tsuyu then add to a large pot to boil.
Once the soup base has boiled, you can start adding your meat and seafood first to ensure that they cook thoroughly. Then start adding any other ingredients and allow them all to simmer in the soup base to soak up the flavours. Keep adding more ingredients and top up the soup base with a little extra water when you need to.