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Dinner: Oyster and Pork Kimchi Nabe (Korean-inspired Hot Pot Recipe) 牡蠣と豚肉のキムチ鍋（韓国風鍋） 作り方 レシピ
How to Make Kimchi Nabe 牡蠣と豚肉のキムチ鍋の作り方 字幕表示可 材料(日本語)↓ (serves 2) 120g Oysters (4.2 oz) ¼ tsp Sake ¼ tsp Soy Sauce Potato Starch 100g Thin Pork Slices (3.5 oz) ½ Onion, sliced 1~2 packages of Udon Noodles 100g Napa Cabbage Kimchi (3.5 oz) 40g Long Green Onion, sliced (1.4 oz) 40g Shimeji Mushrooms (1.4 oz) 150g Silken Tofu (5.3 oz) 80g Garlic Chives, spring onion or scallions (2.8 oz) - Dashi Stock - 450ml Water (1.9 cups) 2 pieces of Niboshi, dried baby sardines 2g Dried Kombu Seaweed, shredded (0.1 oz) 3 tbsp Sake 1½ tbsp Gochujang, Korean fermented chili paste 1 tbsp Miso 1 Garlic Clove, crushed 7g Ginger Root, shredded (0.25 oz) Sesame Oil You might also enjoy ... Sugaki http://youtu.be/rnBQHH8Blhc Oyster Egg-Drop Donburi http://youtu.be/tdnjwLUhnLQ http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog ※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪ ＜材料＞2人分 牡蠣：120g [下味：酒小¼ しょう油小¼ ]＆片栗粉 豚バラ肉or豚ロース（薄切り）：100g 玉ねぎ：½個 うどん：1〜2玉 白菜キムチ：100g 長ねぎ：40g しめじ40g 絹ごし豆腐：150g（½丁） ニラ（青ねぎ、わけぎ可）：80g ＜昆布と煮干しの出し＞ 水：450ml 煮干し：2尾 出し昆布(細切り)：2g 酒：大3 コチュジャン：大1と½ みそ：大1 つぶしたにんにく：1かけ 生姜の千切り：7g ごま油
This recipe includes superfoods such as:
Health benefits of Oyster and Pork Kimchi Nabe (Korean-inspired Hot Pot Recipe) 牡蠣と豚肉のキムチ鍋（韓国風鍋） 作り方 レシピ
Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system. Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.
Ingredients
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Instructions
See video for instructions
Nutrition Facts
Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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