Spicy Kimchi and Pork Nabe with Ramen and Cheddar Cheese

A comforting and flavorful fusion nabe combining the spicy kick of Korean kimchi with the umami of Japanese flavors, featuring pork, ramen noodles, and a surprising, creamy addition of cheddar cheese.

Prep Time

15 minutes

Total Time

45 minutes

Calories

785

Level

Easy

Yields

4 servings

Cost

£4.92

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Japanese

Main Ingredient:

Pork

Mood:

Comfort Food•Spicy

Ingredients

Servings

300gPork belly(Thinly sliced)

£3.50

300gKimchi(Chopped)

£3.00

1.5LDashi stock(Can use instant dashi powder)

£4.50

3tbspSoy sauce

£0.20

2tbspMirin

£0.30

1tbspGochujang (Korean chili paste)(Adjust to taste for spice level)

£0.40

2clovesGarlic(Minced)

£0.10

1inchGinger(Grated)

£0.25

100gShiitake mushrooms(Sliced)

£2.00

0.3headNapa cabbage(Roughly chopped)

£0.75

3stalksScallions(Chopped)

£0.50

4servingsRamen noodles(Fresh or dried)

£2.00

100gCheddar cheese(Shredded)

£1.00

200gTofu(Firm, cut into cubes)

£1.20

Total Cost

£19.70

£4.92 per serving

The Method

1
In a large pot or donabe, combine dashi stock, soy sauce, mirin, gochujang, garlic, and ginger. Bring to a simmer.
2
Add kimchi, shiitake mushrooms, and Napa cabbage to the simmering broth. Cook for 10 minutes, or until the cabbage softens slightly.
3
Add the sliced pork belly to the pot. Cook until the pork is cooked through, about 5 minutes.
4
Add the tofu cubes and cook for another 3 minutes to heat through.
5
Add the ramen noodles to the pot and cook according to package directions until al dente. If using fresh ramen, this will be very quick.
6
Once the ramen is cooked, turn off the heat. Sprinkle the shredded cheddar cheese over the top of the nabe.
7
Garnish with chopped scallions and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (575g)

785 kcal / 3284 kJ

Carbs

54g

21% of RDA

Fat

45g

64% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

1850 mg

80% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Adjust the amount of gochujang to control the spiciness.

Feel free to add other vegetables like enoki mushrooms, spinach, or bean sprouts.

For a richer flavor, use pork bone broth instead of dashi stock.

A soft boiled egg makes a great addition.

If you don't like cheddar, you can substitute with mozzarella or even leave out the cheese entirely for a healthier option.

Cooking Equipment

Large pot or donabe (Japanese earthenware pot)

Wine Pairings

No wine pairing suggestions available for this recipe.

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