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.