JAPANESE KIMCHI SAUCE RECIPES
KIMCHI NABE - THE JAPANESE KITCHEN
Thick and chewy udon noodles, simmered beef and onions, kimchi, tofu, and spinach are cooked in broth in a Donabe, a Japanese earthenware directly on a stovetop. This hot and spicy dish will warm your body and soul, especially during chilly winter months.
Provided by Benjamin and Koshiki
Categories Main Course
Prep Time 45 minutes
Cook Time 15 minutes
Yield 1
Number Of Ingredients 10
Steps:
- 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.
JAPANESE CURRY WITH KIMCHI RECIPE | ALLRECIPES
Had leftover kimchi at home and decided to add it to curry - it gives the traditional Japanese curry a nice little kick! Serve over rice.
Provided by Angela
Categories World Cuisine Asian
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season chicken with salt and black pepper.
- Heat oil in a large pot over medium-high heat. Add chicken and kimchi; cook and stir until chicken is browned and cooked through, about 5 minutes. Pour in water; bring to a boil. Remove from heat and add curry sauce mix, stirring until it is completely dissolved. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 243.3 calories, CarbohydrateContent 10.6 g, CholesterolContent 58.6 mg, FatContent 11.4 g, FiberContent 1.8 g, ProteinContent 25.3 g, SaturatedFatContent 1.9 g, SodiumContent 1454 mg, SugarContent 1.9 g
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