Main ingredients
kimchitonkatsuudon noodlesfish cakelarge green oniononionCheongyang peppersoybean sproutsminced garlicgochugarufish saucesoy sauceeggcoin stock
Jang Ho-jun's Kimchi Tonkatsu Nabe
A 10-minute kimchi tonkatsu nabe made by simmering well-fermented kimchi, fish cake, udon noodles, and pork cutlet together, delivering a spicy and refreshing flavor perfect for both hangover relief and as a drinking snack.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using fresh, unfermented kimchi won't give a deep flavor, so to achieve a refreshing, rich broth, you must use well-fermented or sour kimchi.
- Adding too much onion can make the broth overly sweet, so add only a small amount to keep the flavor clean and refreshing.
- A half tablespoon of fish sauce maximizes the broth's savory depth, and add soy sauce gradually according to taste rather than all at once.
- After placing the tonkatsu on the broth, add the egg and immediately turn off the heat. This allows the crispy tonkatsu to meld with the soft, moist egg for the best flavor.
Recommended for
- Those who want a spicy and hearty soup to refresh and cure a hangover.
- Those who want to quickly make an izakaya-style snack at home with simple ingredients.
- Those who want to enjoy a hearty one-bowl meal by adding substantial tonkatsu to kimchi udon.
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