This month’s recipe comes from Craft Lake City Event and Education Coordinator Wesley Spry. Every holiday season on the day after Christmas, the Spry family sits down around an electric cooking pot and enjoys a traditional Japanese “Nabe,” or “hot pot.”
Kimuchi Nabe (Hot Pot)
Ingredients:
Kimchi, 200g (about ½ a jar): Chopped with juice
Garlic, 2 cloves: Finely chopped
Fresh ginger, 2 tbsp: Peeled and finely chopped
Water: 2 1/2 cups
Chicken Bouillon: 1 tbsp or cube
Miso: 2 tbsp
Soy Sauce: 2 tbsp
Sake/cooking sherry: 4 tbsp
Sesame oil: 1 tbsp
Napa cabbage, 1/2 whole: Cut to 2–3” cube
Shiitake mushrooms, 3–6: Soften in water for 30 minutes or longer if still dry, cut off stems
Enoki mushrooms, 1 bunch: Cut off stems
Maitake mushrooms, 1 bunch: Cut off stems
Green onions/leaks, 1 bunch: Clean and chop to 2–3 inch long pieces
Tofu, 1 block: Cut into 1” cubes
Cooked rice (leftover rice works): 3 or 4 cups
eggs: 3-4, beaten
Optional:
Kochunjan-Korean hot pepper paste, 1 tbsp
Preference of meat or protein:
Pork, chicken, thinly sliced beef, shelled shrimp, frozen gyoza or salmon
Instructions:
Add water, kimchi, garlic, fresh ginger and chicken bouillon to a pot and bring to a boil. Add miso, soy sauce, sake/cooking sherry, sesame oil, Kochunjan-Korean hot pepper paste. Reduce to a simmer.
Add the napa cabbage, shiitake mushrooms, enoki mushrooms, maitake mushrooms, green onions/leeks and tofu. Add choice of meat or protein. While protein cooks, the mushrooms and cabbage can be eaten.
After vegetables and proteins are mostly eaten, raise broth to a boil again and add rice. Let simmer until rice has absorbed most of the broth. Lower to a simmer and add eggs. This last step is called “Shime,” or “end.”
