Making Kimchi Nabe without Water
What is a low-water-free dish? It refers to cooking with only the moisture in the food itself, or adding a minimum amount of moisture.Cooking with low moisture and anhydrous moisture reduces the loss of taste and nutrients in the food itself. When cooking low-moisture and anhydrous, the pot needs an iron casting pot with a lid, an iron cauldron, and a triple or more pot with even and fast thermal conductivity. Also, there should be no steam holes in the lid. This is because steam escapes through the steam hole. It's a kimchi nabe made from anhydrous flour. I think I can make kimchi stew if I apply the recipe. The taste may vary depending on the sweetness of vegetables, the control of fire, and the moisture content of vegetables.
2 serving
Within 60 minutes
요알남Mingstar
Ingredients
  • Beef
    200g
  • Host
    500g
  • Kimchi
    600g
  • cooking wine
    2Ts
  • Tzuyu
    3Ts
  • Sugar
    1/2Ts
  • perilla oil
    2Ts
Video
Cooking Steps
STEP 1/9
Prepare beef belly meat.
STEP 2/9
Wash and drain the host.
STEP 3/9
Cut kimchi into appropriate sizes.
STEP 4/9
Put bean sprouts and kimchi in a pot.
STEP 5/9
Put beef belly meat on top of kimchi.
STEP 6/9
Add cooking wine, tsuyu, sugar and perilla oil.
STEP 7/9
Cover and cook over low heat for about 20 minutes.
STEP 8/9
Open the lid and mix it once.
STEP 9/9
Cover and cook over low heat for about 10 minutes.
* You can use the sliced pork belly. * You can add a little bit of red pepper powder
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