Nabe al Kimchi in stile coreano

Nabe al Kimchi in stile coreano

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Questa ricetta propone un tocco coreano a un piatto classico della cucina giapponese. Il nabe, o nabemono, è un piatto caldo cucinato e condiviso al tavolo, e in questo tipo di nabe viene utilizzato anche il kimchi: un piatto a base di cavolo piccante fermentato, nonché la pietanza coreana più famosa, grazie al suo sapore deciso e piccante. Preparate questo nabe come un pasto facile da condividere con amici e familiari, ma assicuratevi che tutti amino e sopportino il cibo piccante.


2 cucch.ini salsa per kimchi
150ml tsuyu
1 confezione di tofu
100g noodles harusame Malony

Ingredienti suggeriti:
noodles shirataki
funghi shiitake
germogli di soia
cavolo cinese
maiale, manzo, pollo


  1. 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.

  2. Mix 800ml of water with 2 teaspoons of kimchi base and 150ml of tsuyu then add to a large pot to boil.

  3. 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.

  4. A nabe hot pot can last for a few hours of good eating. It is also common to add some udon noodles or rice at the end to soak up the last remaining flavours.

Consigli e maggiori informazioni

- If you want to cook your kimchi nabe in a truly authentic way, use a gas stove at the centre of the table and make it a social event by cooking together with your friends.
- You can also use our premade kimchi nabe sauce. Simply simmer your chosen ingredients in a mix of 300ml of kimchi sauce and 600ml of water.
- Not spicy enough for you? Try adding a teaspoon each of gochujang spicy Korean paste and miso paste. Of course, add as much as you like, but be careful, Korean food is much more spicy than Japanese food.