Main ingredients 🥩
mini pork cutletskimchioniongreen onionegggarlicred pepper powderdried anchovy brothclam seafood broth
Okjubu's Pork Cutlet Kimchi Nabe
A harmonious fusion of air-fried mini pork cutlets and a spicy, hearty kimchi stew
🙋 Recommended for
- ⭐ Those craving a spicy, warming soup dish
- ⭐ Those wanting to enjoy leftover mini pork cutlets in a creative, restaurant-style way
Ingredients needed 🛒2 servings
- appropriate amount of mini pork cutlets
- 1 cup minced kimchi
- 1/2 onion
- a small amount of green onion
- 2 eggs
- a small amount of vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon red pepper powder
- a pinch of sugar
- generous amount of dried anchovy broth
- 1 tablespoon clam seafood broth
Recipe 🍳
- Place the mini pork cutlets in the air fryer and cook until golden brown.
- Chop the green onion finely and slice the onion. Beat the two eggs in a bowl and set aside.
- Heat vegetable oil in a pan, sauté the sliced onion, then add minced garlic, red pepper powder, and a pinch of sugar. Stir together.
- Add the minced kimchi and stir-fry until sweet and fragrant. Pour in enough dried anchovy broth and 1 tablespoon of clam seafood broth to just cover the ingredients, then bring to a boil.
- Once the broth is boiling, add the pre-cooked mini pork cutlets and simmer briefly to allow the flavors to soak in.
- Finally, pour the beaten egg mixture around the edges and continue cooking until the eggs are softly set.
- Air-fry the mini pork cutlets and prepare the vegetables.
- In a pan, sauté onion, garlic, red pepper powder, sugar, and kimchi in order.
- Add dried anchovy broth and seafood broth, bring to a boil, then add the pork cutlets and simmer.
- Pour in the egg mixture and cook gently until soft and set.
Cooking tips 💡
- Adding a tablespoon of store-bought clam broth or liquid stock enhances the depth of flavor in the broth.
- For a softer texture, turn off the heat just before the egg mixture is fully cooked—aim for a soft, runny consistency.
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