Recipe - Buta Kimuchi Nabe (Pork and Kimchi Hot Pot) 豚キムチ

When the wind gets cold we turn to nabe that packs heat. This Korean hot pot gets its heat from spicy kimchi. It is satisfying, warms the body, and is finished with steamed rice and eggs for a unique porridge.

1/2 pound thinly sliced pork

1 block soft tofu

2 Japanese leeks, sliced into bite-size pieces

2 cups Napa cabbage kimchi

3 Tablespoons kochujan

optional:

Napa cabbage

enoki mushrooms

1 cup steamed rice

2 eggs

In a hot pot add water, pork, tofu, leeks, kimchi, and kochujan. Bring to a boil and then simmer.

When you are done with the contents of the nabe, add steamed rice and eggs. Simmer over low heat with the lid on until the eggs start to set.