Recipe detail

Name: Kimchi nabe (Pork and vegetable hotpot)
Yield: 8
Ingredients: 200.0000 g kimchi; 600.0000 g pork loin, thinly sliced; 2.0000 tPcs pak choy; 10.0000 g chives; 200.0000 g enoki mushrooms; 200.0000 g tofu; 150.0000 g moyashi bean sprouts; 200.0000 g harusame noodles; 2.0000 tPcs cloves garlic, finely chopped; 3.0000 g ginger root, peeled and shredded; 20.0000 g sesame seeds, ground; 20.0000 ml sake; 20.0000 g miso paste; 10.0000 ml sesame oil; 1.5000 l chicken stock

Pork Kimchi nabe (Pork and vegetable hotpot)

21.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine:

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Program steps

Preheating:
115 °C

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

00:30 hh:mm

100 °C

100 %

add the chives

Combination

50 %

Termination by time

00:20 hh:mm

100 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
kimchi	200	g
pork loin, thinly sliced	600	g
pak choy	2	pcs
chives	10	g
enoki mushrooms	200	g
tofu	200	g
moyashi bean sprouts	150	g
harusame noodles	200	g
cloves garlic, finely chopped	2	pcs
ginger root, peeled and shredded	3	g
sesame seeds, ground	20	g
sake	20	ml
miso paste	20	g
sesame oil	10	ml
chicken stock	1.5	l

Directions

1. Combine the kimchi with the garlic, ginger and a bit of sesame oil and rub onto the pork. Marinate for 1–2 hours 2. Set the oven on combi at 100°C 3. Brown the pork in a wok, deglaze with sake, stir in the miso paste and sesame seeds and transfer into an ovenproof dish combining the chicken stock, vegetables and tofu 4. Cook in the oven for 30 minutes, add the chives, stir and cook for a further 15–20 minutes 5. Meanwhile, soak the noodles in warm water for 15 minutes and add to the soup once finished and out of the oven

Recommended accessories

Enameled GN container