Origin of Korean Kimchi Nabe

Korean Kimchi Nabe, also known as Korean Spicy Cabbage Nabe, is one of the representatives of Korean home cuisine. Originally originating in the JeollaNamdo region of southern Korea, kimchi nabe was a local practice used to consume kimchi. Over time, kimchi wok gradually became popular throughout Korea and has become a classic dish in Korean family cuisine.

How to make kimchi wok

The main ingredients you need to prepare to make kimchi wok are kimchi, pork, tofu, green onions, garlic, chili powder, and chicken broth or water. Here are the specific steps for making kimchi pot:

1. Prepare all the ingredients and wash and drain the kimchi.

2. Thinly slice the pork and marinate it with salt, black pepper and garlic.

3. Cut the tofu into small cubes and the scallions into pieces.

4. Heat a pan with oil and sauté the green onions and garlic, then add the pork and sauté until browned.

5. Add the kimchi and tofu and continue to stir-fry.

6. Add a good amount of chili powder and stir-fry well.

7. Add chicken broth or water, cover the pot, bring to a boil, then reduce heat and cook for about 20 minutes.

8. Finally, season with salt and black pepper and sprinkle with chopped green onion.

Changes in kimchi pot

With the development of the times and the changing needs of people's tastes, kimchi pots are constantly changing and innovating. For example, some people will add ingredients such as seafood, beef, and chicken to the kimchi pot to increase the diversity of taste, while others will add a variety of vegetables to the kimchi pot to increase the nutritional value.