Better Than Store-Bought! Easy Homemade Kimchi Jjigae (Japanese Nabe Style) Recipe
What is Kimchi Nabe?
Kimchi Nabe is a soul-warming, spicy Japanese hot pot made with fermented kimchi. It is a perennial favorite in Japan, consistently ranking at the top of “favorite hot pot” lists across all generations.
While it is very similar to the Korean Kimchi Jjigae (where “jjigae” means stew/hot pot), Japanese households often enjoy a milder version. While many people use store-bought soup bases, making the broth from scratch—as we do in this recipe—allows for much better control over flavor and sodium.
Pro-Tips for the Best Flavor
- Managing Sourness: I recommend using fresh, less sour kimchi for this hot pot. However, if your kimchi has aged and developed a strong tang, try sautéing it in sesame oil before adding it to the soup. This mellows the acidity and deepens the umami.
- The “Shime” (Finishing Touch): Don’t let the leftover broth go to waste! In Japan, we call the end of the meal shime. Add rice, ramen, or udon noodles to the remaining soup to soak up every last drop of flavor.
- Milder Heat: If you prefer a gentler spice level, try adding cheese, a poached egg, or mochi. These ingredients create a creamy texture that balances the heat of the gochujang and kimchi.
Kimchi Nabe vs. Sundubu Jjigae
If you’re wondering how this differs from the famous Sundubu Jjigae, here is the simple breakdown:
- Main Ingredient: While Kimchi Nabe focuses on kimchi and pork, Sundubu is all about the “Sundubu” (extra-soft, silken tofu).
- The Broth: Kimchi Nabe relies on the punchy flavor of fermented cabbage. In contrast, Sundubu Jjigae typically uses a seafood-based broth featuring clams, oysters, or cod to create a deep, briny umami.
Both are delicious, but Kimchi Nabe is your go-to for a hearty, vegetable-packed meal!
Nutrition Facts (Per Serving)
| Calories | Protein | Fat | Carbohydrates | Salt Equivalent |
| 307 kcal | 19.0 g | 15.3 g | 26.2 g | 5.5 g |
Ingredients (Serves 3)
The Homemade Soup Base
- A (Aromatics): * 6g Garlic (grated)
- 6g Ginger (grated)
- 6g Gochujang (Korean chili paste)
- 6g Bean sauce (Doubanjiang)
- 4g Sesame oil
- B (Liquid Seasoning):
- 10g Chicken soup granules
- 20g Sake
- 20g Soy sauce
- 20g Mirin
- 20g Sugar
- 20g Oyster sauce
- 600g Water
The Main Ingredients
- 160g Kimchi
- 500g Chinese cabbage (Napa cabbage)
- 180g Pork shoulder loin (thinly sliced)
- 180g Firm tofu
- 70g Shimeji mushrooms
- 80g Chinese chives
Step-by-Step Instructions
- Develop the Aromatics: In a pot, combine the A ingredients (garlic, ginger, gochujang, bean sauce, and sesame oil). Heat over medium until small bubbles appear and the mixture becomes fragrant.
- Build the Broth: Add all B ingredients (liquid seasonings and water) to the pot. Bring to a boil.
- Incorporate Kimchi: Turn off the heat briefly and stir in the kimchi.
- Prep the Vegetables: * Cut the Chinese cabbage, slicing the stems into thin strips and the leaves into larger pieces.
- Trim the shimeji mushrooms and cut the chives into 4cm lengths.
- Slice the tofu into equal portions.
- Assemble the Pot: Pour the soup into a clay pot (Donabe) or large heavy-bottomed pot. Layer in the cabbage, mushrooms, tofu, and chives.
- Add the Pork: Lay the pork slices on top, spreading them out to prevent clumping.
- Simmer: Cover and simmer until the vegetables are tender and the pork is fully cooked. Serve hot!
Bring the Power of Fermented Foods to Your Table!
Kimchi is a superfood packed with probiotics and dietary fiber, making it the perfect ingredient for supporting a healthy gut. Beyond this warming hot pot, I’ve curated a collection of healthy, easy-to-make recipes that highlight the deep umami of kimchi. I hope these ideas help you incorporate more fermented goodness into your daily routine for better health and wellness! 👉 [Recommended recipes using Kimchi]
📖Related Link: Read the Japanese version of this article here! []
#キムチ #韓国料理 #キムチレシピ #発酵食品 #おうちごはん #ピリ辛 #Kimchi #KoreanFood #Fermented #HealthyEating #SpicyLove #Kfood
コメント