kimuchi nabe

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made quick and delicious

This is simple cooking, but tasty. This is called "Chige" in Korea, home of kimuchi.



  1. Wash soybean sprout. Cut root of velvet-stemmed agaric and wash. Cut the tofu into 8 equal pieces.
  2. Pour 1 cup water in earthen pot and heat.
  3. As soon as water comes to boil, put pork or chicken. When water comes to boil again, take away harshness.
  4. Put soybean sprout, velvet-stemmed agaric, tofu and kimuchi and add miso.
  5. Simmer for a while.