Oyster and Pork Kimchi Nabe Recipe (Korean-inspired Hot Pot) | Cooking with Dog

Oyster and Pork Kimchi Nabe is especially good for cold days and will warm you up. A variety of dashi make this hot pot so delicious. You should definitely try it out.

How to Make Oyster and Pork Kimchi Nabe
https://cookingwithdog.com/recipe/kimchi-nabe/

(serves 2)
120g Oysters (4.2 oz)
¼ tsp Sake
¼ tsp Soy Sauce
Potato Starch

100g Thin Pork Slices (3.5 oz)
½ Onion, sliced
1~2 packages of Udon Noodles
100g Napa Cabbage Kimchi (3.5 oz)
40g Long Green Onion, sliced (1.4 oz)
40g Shimeji Mushrooms (1.4 oz)
150g Silken Tofu (5.3 oz)
80g Garlic Chives, spring onion or scallions (2.8 oz)

- Dashi Stock -
450ml Water (1.9 cups)
2 pieces of Niboshi, dried baby sardines
2g Dried Kombu Seaweed, shredded (0.1 oz)
3 tbsp Sake

1½ tbsp Gochujang, Korean fermented chili paste
1 tbsp Miso

1 Garlic Clove, crushed
7g Ginger Root, shredded (0.25 oz)
Sesame Oil

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You might also enjoy ...
Sugaki
http://youtu.be/rnBQHH8Blhc
Oyster Egg-Drop Donburi
http://youtu.be/tdnjwLUhnLQ

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体がぽかぽか温まる牡蠣と豚肉のキムチ鍋は、寒い日にはピッタリです。いろんな出汁がスープに溶けててとっても美味しいですよ。ぜひ作って下さいね。

牡蠣と豚肉のキムチ鍋の作り方
https://cookingwithdog.com/ja/recipe/kimchi-nabe/

<材料>2人分
牡蠣:120g
[下味:酒小さじ¼ しょう油小さじ¼ ]&片栗粉

豚バラ肉or豚ロース(薄切り):100g
玉ねぎ:½個
うどん:1〜2玉
白菜キムチ:100g
長ねぎ:40g
しめじ40g
絹ごし豆腐:150g(½丁)
ニラ(青ねぎ、わけぎ可):80g

<昆布と煮干しの出し>
水:450ml
煮干し:2尾
出し昆布(細切り):2g
酒:大さじ3

コチュジャン:大さじ1と½
みそ:大さじ1

つぶしたにんにく:1かけ
生姜の千切り:7g
ごま油

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こちらもオススメです♪
酢牡蠣
http://youtu.be/rnBQHH8Blhc
牡蠣の卵とじ丼
http://youtu.be/tdnjwLUhnLQ

Music courtesy of Audio Network
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