Preparation Time1 hour
Serves4-5 people or a small army
|2 tblspn||sesame oil|
|4 cups||soup stock|
|1 whole||sweet onion|
|1 bunch||enoki mushrooms|
|two packages||firm tofu|
|1||green bell pepper|
|1 lb||uncooked shrimp|
|1/4 lb w/out shells||oysters|
|one loaf or bag of rolls||bread|
1. Put the kimchi in a large frying pan and fry it for 3-4 minutes with a couple tablespoons sesame oil and about a tablespoon of sugar
2. Transfer to large crock pot. Add your soup stock. It doesn't matter whether it's beef or chicken. I just prefer beef. In Japan they actually use miso soup stock. Bring to a gentle boil. Shell and rinse your oysters.
3. While things are heating up, chop your whole onion into four large sections and separate the rings. Finely chop your red chillies. Cut your green bell pepper to taste. Throw things in as you go. You should cut your leaks into small pieces. Depending on how many people you're serving and how much you like cabbage, you may want to use one quarter or all of a cabbage. For a batch so big you'd need a whole cabbage, remember you'll probably need 2-3 medium sized jars of kimchi to get the flavor right.
4. Cut the base off your bunch of enoki mushrooms and rinse thoroughly. Allow to soak in cold water until it's time to add them. Cut your tofu blocks into bite-size chunks.
5. Taste your broth. Nabe of all kinds is kind of like Asian stew. Everyone has their own tastes and methods. Add what you want here.
6. Just before the vegetables are done, you should add your seafood, pork and tofu.
7. Boil until the shrimp is bright pink.
8. Serve in large bowls with chop sticks and bread of any kind for dipping. If you're going gluten free, don't eat the bread, obviously :-)