‘Nabe’ (Japanese Hot Pot) dishes are popular winter warmers. One of the most popular ‘Nabe’ dishes is ‘Kimchi Nabe’. You can cook it in a saucepan and serve it like a soup. Today I cooked 1/2 this recipe for my lunch. I enjoyed it with freshly cooked Rice. It was so comforting and warmed me up.


2 Servings


200g thinly sliced Pork Belly *cut to 5cm pieces
250g Tofu *medium soft type such as ‘Momen’, cut into bite-size pieces
1/2 cup Kimchi *cut into bite-size pieces if large
2 thick Spring Onions *diagonally cut to 5cm pieces

1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
2 tablespoons Sake (Rice Wine)
1 tablespoon Miso *I used Red Miso
Salt OR Soy Sauce *optional
*Note: You can add Chilli OR Gochujang (Korean Spicy Miso) for extra spiciness

  1. Place Chicken Stock, Sake (Rice Wine) and lighter coloured parts of Spring Onions in a large saucepan, and bring to the boil. *Note: Use a clay pot if you have one, so that you can serve it to the table.
  2. Add Miso (and Chilli OR Gochujang) and season the soup.
  3. Add Pork to the boiling soup. When Pork changes the colour, add Tofu, Kimchi and green parts of Spring Onions, and simmer until Spring Onion is cooked. If more saltiness is required, add some Salt OR Soy Sauce.