My husband and co-owner of Tanpopo Noodle Shop was the person behind all pickles and kimchi-making at the restaurant. After many trials and errors, our popular kimchi was born and served on all Kimchi Nabeyakis at the restaurant.
This recipe is easy to make as long as you have all the ingredients ready. To do so, you can pre-make beef, pre-cook udon (or use frozen), pre-blanch the spinach and make dashi ahead of time so all you have to do is to assemble and heat the Kimchi Nabe. Feel free to use store-bought kimchi for this recipe unless you like make your own.
This dish is perfect for those cold winter days. Chewy, thick udon noodles with caramelized onion and beef, spicy kimchi, silken tofu, and freshness of spinach in Donabe earthenware to warm your body and soul.
Kimchi Nabeyaki
Equipment
- Donabe, Japanese earthenware with a lid
Ingredients
- 8 oz cooked udon Use thick and chewy udon. Frozen udon works too
- 2 cup dashi Japanese broth
- 6 tablespoon mirin Japanese sweet wine
- 6 tablespoon light soy sauce sometimes called "think-color" soy sauce
- 3 oz simmered beef and onion see recipe here:
- 2 pieces silken tofu about 2 oz total
- 2 oz kimchi
- 1 oz spinach Blanched and squeeze excess water. Cut into half.
- 1/2 spring green onions chopped
- shichimi pepper for garnish
Instructions
- Mix dashi with mirin and light soy sauce to make Tsuyu.
- In a single serving Donabe, place cooked or frozen udon and fill it with tsuyu, enough to fill about 3/4 of Donabe.
- Place Donabe directly on the stovetop and turn the heat to medium.
- When the broth and noodle are hot, arrange beef, tofu, kimchi, and tofu on top. Continue cooning until Donabe is very hot and broth bubbling. Turn the heat off and garnish it with chopped green onions. Cover the Donabe with the lid then serve at the table.
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