by BoulderGalinTokyo
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BoulderGalinTokyo's Notes:
Expand1.5 pounds pork tenderloin, thinest slices Ask a question about this ingredient
1 onion, peeled Ask a question about this ingredient
1 red bell pepper, deseeded Ask a question about this ingredient
1 1/2 cups kimchi, (300 grams) Ask a question about this ingredient
2 whole chili peppers, (Thai or your choice) Ask a question about this ingredient
8 cloves of garlic, peeled Ask a question about this ingredient
3 cups chicken broth (or vegetable broth) Ask a question about this ingredient
1 package silken tofu, Morinaga recommended Ask a question about this ingredient
2 bunches spring onions, cut in 1-inch lengths Ask a question about this ingredient
1 package bean sprouts, rinsed (bean attached) Ask a question about this ingredient
1-2 tablespoon soy sauce (optional-depends on how salty the kimchi) Ask a question about this ingredient
rice, to serve with chili Ask a question about this ingredient
Ask butcher to slice on thinest setting. If not, freeze pork. Two hours before cooking, start defrosting until about 25% thawed. (Easy to cut if middle is still hard). Sharpen knife, and slice. You can do it! (See picture)
Ask a question about this stepCut onion in half, then cut slices from top to bottom. Cut bell pepper in thin strips.
Ask a question about this stepPrepared kimchi from Asian market is great, but bottled is fine too. If you're trying for the first time, buy Japanese-type. (Korean is more 'vibrant'). Chop in 1-inch lengths.
Ask a question about this stepMorinaga Tofu comes in packaging that lasts for months, so it's not in the fridge section at the store, try the beans or Asian section. Regular American tofu is almost like cheese in texture, so add a little water, and smash with a fork or hand-held blender. Some chunks are fine.
Ask a question about this stepPrepare all ingredients and put on platter. (see picture.) Everything will be cooked directly before eating. (Or prepare on stove, and carry pot to table to serve.) Set out one little bowl per person. The 'pot' needs one large spoon and fork.
Ask a question about this stepHeat the broth to boiling. Add onions, whole garlic cloves, whole chilies, and kimchi. Stir, and cook until onions are soft, about 5 minutes. Add smashed tofu, mix and bring to boiling.
Ask a question about this stepNow add pork, one by one, so pieces don't stick together. When browned, add spring onions and bean sprouts. When they are soft, everything is ready.
Ask a question about this stepEach person helps themselves to their preferences. Spoon some 'chili soup' in your bowl too. Serve with rice in separate bowls.
Ask a question about this stepWhen everyone is 'beginning-to-be-full' you can add extras like udon noodles, harusame (glass) noodles, bean-thread noodles or pounded rice cakes.
Ask a question about this stepSave leftovers for 'Breakfast Nabe Leftovers'.
Ask a question about this stepThank you. Sorry the directions weren't clear, yes, cooked in the broth Japanese NABE-style. Depending on how quickly your pan heats, etc, the whole chili should cook in about 10 minutes.
And a handful of chopped cilantro (couldn't find for picture) tossed in right before serving is good too.
Stephanie is the Head Recipe Tester of Food52.
This sounds great! Like a hot-pot sort of treatment. When you say the pork is browned, you mean in the broth? I want to try this soon