Kimchi Nabe Hot Pot

When we approach the colder months of the year, let’s warm up with this spicy and flavourful Kimchi Nabe Hot Pot, suitable for vegan. A great dish to share with family and friends.

Over 1 hour
Expert
Mains
3-4 Servings

Ingredients

1 tsp Garlic, minced
1 tsp Ginger, minced
1 tbsp Vegetable oil
2 leaves Chinese cabbage, diced
1 Leek, sliced
100g Mixed mushroom, trimmed
1 jar Yutaka Korean Kimchi
1 pack of Yutaka Silken Tofu, diced
800ml Dashi stock
1 tbsp Toasted sesame oil
2 tbsp Yutaka Mirin
1 ½ tbsp Gochujang
3 tbsp Yutaka Organic Miso Paste
Spring onions, finely sliced

Directions

1. Prepare 800ml of dashi stock.
2. Dice 1 pack of tofu.
3. Cut 2 leaves of chinese cabbage into large pieces.
4. Slice 1 leek.
5. Finely slice spring onions.
6. In a saucepan over a medium heat, add 1tbsp of vegetable oil.
7. Add 1 tsp minced garlic and 1 tbsp minced ginger and fry for 1 min to infuse the flavours into the oil.
8. Pour in the dashi stock and bring to the boil.
9. Add 3 tbsp miso paste, 2 tsp mirin, 1 ½ tbsp gochujang (optional) and 1 tbsp sesame oil (optional). Mix until miso has dissolved.
10. Add all the vegetables, kimchi and tofu and bring to the boil again.
11. Turn down the heat and simmer for 5 mins.
12. Garnish with spring onions and serve.

Tip: After step 11, let it rest for about 20 mins to let the flavours develop. Reheat gently and serve.
For vegetarians, simply change the fish dashi to vegan stock or water.