top of page

Tonkatsu Kimchi Nabe

Prep time: 15 minutes

Cook time: 20 minutes


Ingredients:

-2 tonkatsu cutlets

-1/2 whole onion, chopped

-1 stalk of spring onion, chopped

-2 egg whisked


Seasoning for Kimchi Stew:

-1 cup/ 340g sour kimchi

-1/3 cup/ 43g kimchi juice

-2 tbsp/15 ml garlic, minced

-2 tbsp/ 30ml ginger, minced

-1 tbsp/ 15ml sugar

-2 tbsp/ 30 ml soup soy sauce

-1 tbsp/ 15ml gochugaru

-2 cups/ 470ml water


Directions:

  1. If you buy frozen, ready to prepare tonkatsu cutlets, start by deep frying 2 and set aside (if not, use the donkatsu recipe, follow all the steps and set the fried cutlets aside)

  2. Dice the kimchi. If you don't have a lot of residual kimchi juice, mix the amount you do have with some water. Cut your veggies and beat the egg to have everything ready.

  3. Place some vegetable oil into a large pot. Put it on a medium-high heat. Once the oil is hot, add in the sliced spring onion and onions, stir and cook until translucent. Follow by adding the chopped kimchi, stir around for 1 minute. The add in the kimchi juice, soup soy sauce (or soy sauce) and gochugaru. Let it boil for 3-4 minutes.

  4. After 4 minutes, give the kimchi soup a taste, If you want, season with some salt. Slice the cutlets into slices and place them over the kimchi stew. Then add the beaten egg around the pot. Turn off the stew and let the heat cook the egg slowly. Serve and enjoy!

289 views0 comments

Recent Posts

See All

Jungkook's Fire Cheese Carbonara with Shrimp

Ingredients 1 package buldack cheese carbonara 2 tbsp oil 1 tbsp garlic, minced 1-2 white mushrooms, cut into half moons 1/2 small yellow onion, sliced 5-6 shrimp, cleaned and deveined 1 tbsp chopped

JK's Hot Pot

Note: You WILL need to clean your meat BEFOREHAND in a bowl with cold water and about 2 tbsp of vinegar or mirin to take the taste away before boiling and remove any fat. Ingredients: 2-3 stalks green

JK's Hot Pot

*Now you WILL need to clean the meat before hand in a bowl with cold water and about 2 tbsp of vinegar or mirin to take the taste away before boiling, and remove any fat. Ingredients When boiling: 2-3

Comments


bottom of page