How to make pork cutlet kimchi nabe. Making kimchi katsu nabe
A menu that reminds you of a snowy day like today I made pork cutlet kimchi nabe and ate it. I tried it at a restaurant and tried it for the first time at home I was surprised because it was much better!!! I'll teach you how to make pork cutlet kimchi nabe easily at home!
2 serving
Within 30 minutes
남먀
Ingredients
  • Pork cutlet
    2piece
  • Kimchi
    1cup
  • onion
    1ea
  • Shiitake mushroom
    3ea
  • leek
    suitably
  • Red pepper powder
    2spoon
  • Ginger
    0.4spoon
  • Tzuyu
    0.5cup
  • Sugar
    1spoon
  • Water
    2paper cup
Cooking Steps
STEP 1/13
Place sliced onions in a hot pot first.
STEP 2/13
Place sliced shiitake mushrooms on top of onions.
STEP 3/13
Add 1 spoon of sugar and 0.4 spoon of liver ginger and pour 0.5 cup of tsuyu (based on paper cups)
STEP 4/13
Add 2 extra cups of water (based on paper cups)
STEP 5/13
Add green onion and boil it.
STEP 6/13
Fry sirloin pork cutlet in moderately heated oil.
STEP 7/13
Cut the fried pork cutlet into bite-size pieces.
STEP 8/13
When the broth boils up
Add chopped ripe kimchi!
I put in about 1 cup with a paper cup ~
STEP 9/13
I added 2 spoons of red pepper powder.
STEP 10/13
Put the cut pork cutlet on top and boil it again.
STEP 11/13
Beat in 3 eggs and prepare them.
STEP 12/13
Whisk the eggs over the boiling pork cutlet kimchi nabe.
STEP 13/13
and add green onions. That's it!
It's easy to make pork cutlet kimchi nabe at home, right?
If you put it on top of rice, it becomes kimchi and it's like rice thief!
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