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:
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)
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.
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.
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!