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 kcal

Difficulty

Easy

Equipment

1 item

Cost

£4.92/serving

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

Instructions

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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