[Kimchi dish] Making Tonkatsu Kimchi Nabe Kimchi Katsunabe
Let's make kimchi nabe using pork cutlet! If you have pork cutlet at home, you can make it easily^^
2 serving
Within 60 minutes
꽃청춘이주부
Ingredients
  • Pork cutlet
    1piece
  • Udon noodles
    200g
  • onion
    1/2ea
  • enoki mushroom
    1pack
  • leek
    1ea
  • Eggs
    1~2ea
  • give it a second time
  • dried bonito
  • Korean style soy sauce
    1T
  • Red pepper powder
    1T
  • Sugar
    1T
  • Salt
Cooking Steps
STEP 1/20
Ingredients: 200g udon sari, 1 pork cutlet, 1/2 onion, 1 enoki mushroom, 1 green onion, 1 egg
Broth: Katsu of Sushi, Dasida
1 spoon of soy sauce, 1 spoon of red pepper powder, 1 spoon of sugar, salt
STEP 2/20
These are the ingredients for the pork cutlet kimchi nabe
If you have ingredients here, you can put them in as they are, and if you don't have them, you can put them in.
Chop the onions and divide the enoki mushrooms into 10 won coins.
STEP 3/20
Slice one green onion one third diagonally, and cut the rest into small pieces.
STEP 4/20
The point of the pork cutlet kimchi nabe broth is kelp + katsuobushi
Prepare to be different from a handful of Gats of Si.
STEP 5/20
Put 4 bowls of water in a pot. Boil the kelp for 3 minutes. Add the katsuobushi and boil for 3 more minutes
The longer kelp and katsuobushi are boiled, the more bitter the taste becomes.
STEP 6/20
Sift the kelp and katsuobushi and leave the broth separately.
STEP 7/20
It would be nice to have pork cutlet at home, but I don't have it, so I'll make it with chicken breast
First, put the chicken breast in milk, salt, and pepper and let it soak for about 20 minutes.
STEP 8/20
If you put the frying powder in the bag, put the chicken breast, and shake it, the batter will be coated well
STEP 9/20
Grease a frying pan with fried chicken breast, fry it back and forth, and cut it into 3cm pieces.
STEP 10/20
If it's just pork cutlet nabe, I don't need kimchi
We can't eat without kimchi, right? [Laughing]
Prepare 1/4 head of kimchi and cut it into 2cm intervals.
STEP 11/20
After pouring cooking oil into a pot, add chopped green onions and make green onion oil first.
STEP 12/20
Add kimchi and onions when the scallion flavor comes out.
STEP 13/20
Stir-fry the onions until they are scattered.
STEP 14/20
Add 1 spoon of sugar with thick particles.
Because it helps the sour taste of kimchi, it's good to add sugar if it's kimchi that's gone bad.
STEP 15/20
Add the pre-made katsuobushi+dash broth.
STEP 16/20
Add 1 spoon of soy sauce, 1/2 spoon of red pepper powder, and salt to season.
When you season it here, it's better to make it a little salty.
Later, eggs will go in If you season it blandly, it becomes bland later when the egg is in it.
STEP 17/20
When kimchi is cooked to a certain extent, add enoki mushroom and udon sari.
STEP 18/20
Then, add the pork cutlet and green onion that I made
STEP 19/20
Prepare 1 to 2 eggs and beat them slightly.
Sprinkle boiling pork cutlet kimchi nabe in a circle as if rolling an egg.
STEP 20/20
If you turn off the light in a minute, the pork cutlet kimchi nabe is complete!!
Cooking review
5.00
score
  • 483*****
    score
    It's so delicious~^^
    2017-07-26 10:29
Bibimbap Recommended recipe
  • 1
    Yeolmu Bibimbap is the best in the summer
    5.00(9)
  • 2
    When there are no side dishes, "Bean sprout bibimbap" is the tru
    4.97(93)
  • 3
    How to make 'Yoon's Kitchen Bibimbap
    5.00(8)
  • 4
    [Simple home cooking] Let's mix pork belly with rice! Making Gri
    4.93(27)
Kimchi Recommended recipe
  • 1
    How to make young radish kimchi deliciously
    4.97(118)
  • 2
    How to make young radish kimchi deliciously (Jeollado Kimchi)
    4.94(48)
  • 3
    How to make green onion kimchi sweetly and deliciously
    4.95(239)
  • 4
    How to make it taste like green onion kimchi, a golden recipe fo
    4.88(42)