Main ingredients 🥩
kimchipork bellymushroomsgreen onionudon soup basegochugarugarlicdoenjangpepper
Ttukdak Hyung's Milpye-yu Kimchi Nabe
A visually stunning kimchi jjigae made by layering kimchi and pork belly, with a deep broth from udon soup base and doenjang.
🙋 Recommended for
- ⭐ Those looking for a visually impressive and delicious hot pot dish for guests or Instagram-worthy shots.
- ⭐ Those who want to break away from standard kimchi jjigae and enjoy a deep, sweet and savory broth in the style of Japanese nabe.
Ingredients needed 🛒2 servings
- kimchi (as needed)
- pork belly (as needed)
- your favorite mushrooms (as needed)
- your favorite vegetables (a little)
- green onion (a little)
- 1 packet store-bought udon soup base
- gochugaru (a little)
- minced garlic (a little)
- doenjang (a little)
- pepper (a little)
Recipe 🍳
- Alternate one piece of kimchi and one strip of pork belly, stacking them neatly to a consistent thickness.
- Cut the stacked kimchi and pork belly into bite-sized pieces that fit the height of the pot.
- Arrange the cut pieces tightly and attractively around the edge of the nabe pot.
- Fill the empty center of the pot with your choice of mushrooms or vegetables.
- In a bowl, mix water, udon soup base, gochugaru, minced garlic, doenjang, and pepper to make the broth.
- Pour the prepared broth into the pot until it comes about halfway up the ingredients, then bring to a boil over high heat.
- As it boils and the liquid reduces, gradually add the remaining broth until the ingredients are fully cooked.
- Finally, top with thinly sliced green onion and let it boil once more before serving.
- Stack kimchi and pork belly alternately, cut into bite-sized pieces, and arrange neatly in a pot.
- Fill the center with mushrooms and vegetables, then pour in broth made with udon soup base and doenjang, and boil.
- Replenish the broth as needed while boiling, then finish by adding green onion.
Cooking tips 💡
- Maintaining a 1:1 ratio of kimchi to pork belly ensures the perfect balance of savory meat and refreshing kimchi.
- Using the liquid soup base from store-bought udon noodles gives the dish a deep umami reminiscent of Japanese nabe without the hassle of making dashi.
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