Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the dashi stock.
Remove the head and stomach of the niboshi,
dried baby sardines.
Soak the niboshi and the shredded kombu seaweed
in the water for about 30 minutes.
Next, combine the soy sauce and the sake in a tray.
Add the oysters
and coat them with the seasoning.
Now, heat the sesame oil in a pan.
Remove the excess liquid,
coat each oyster with potato starch
and then place it into the pan.
Dusting and sauteing will give the oysters a pleasant aroma
and keep them from shrinking when reheated.
This process will make a big difference
and bring out the flavor of the oysters
so you should definitely try it out.
Brown the oysters and flip them over.
When both sides are golden brown,
remove the oysters and set aside.
And now, let’s make the kimchi nabe.
Distribute the sliced onion on the bottom of a pot.
And add the udon noodles.
Placing the ingredients in this order will help to cook the onion
and keep the noodles from sticking.
Add the pork slices,
kimchi,
sliced long green onion and the shimeji mushrooms;
then the crushed garlic clove and shredded ginger root.
Pour in the dashi stock.
Simmering the kombu and niboshi will make an excellent broth.
They are perfectly edible
but you can remove them at the end if you like.
Then, add the sake.
And turn on the burner.
Bring it to a boil.
And then, remove the foam.
Now, place the miso and gochujang,
Korean fermented chili paste in a bowl
and dissolve it with a small amount of broth.
Then, add the miso mixture and distribute.
Next, spoon the silken tofu into the pot.
When it boils again and the tofu has warmed up, add the oysters.
Add the chopped garlic chives.
Finally, drizzle in the sesame oil.
Finish cooking the oysters, and now the kimchi nabe is ready.
You can also use pacific cod, squid
or yellowtail instead of the oysters.
Place the ingredients into a small bowl
and enjoy the delicious oyster and pork kimchi nabe!
We recommend pork with a moderate amount of fat
since it is tender and delicious.
If you’re interested in how to prepare the oysters,
please also check out our Sugaki video.
Good luck in the kitchen!