Kimchi Gyoza Nabe
Kimchi Gyoza Nabe is a Korean-inspired Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms. It‘s a simmering bowl of savory deliciousness!
Servings: 2
Calories: 391kcal
Ingredients
- ¼ onion
- 1 Tokyo negi (naga negi; long green onion)
- 4 leaves napa cabbage
- 1 inches daikon radish
- 2 inch carrot
- 5 stalks garlic chives (Chinese chives or Nira)
- 1 package shimeji mushrooms (3.5 oz, 100 g)
- 2 shiitake mushrooms
- 7 oz soft/silken tofu (kinugoshi dofu) (½ block)
- 2 tsp toasted sesame oil
- 10 pieces gyoza (I used frozen gyoza; or make my homemade Gyoza recipe)
For the Hot Pot Soup
- 1 cup kimchi (for vegan kimchi, you can make my friend Seonkyoung‘s recipe)
- 1 Tbsp sake
- 2 tsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean pepper flakes)
- 2 tsp sugar
- 4 cups chicken stock/broth (use kombu dashi or shiitake dashi for vegan/vegetarian)
- 2 tsp soy sauce
- 2 Tbsp miso
- ¼ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients.
- Cut ¼ onion into wedges and then cut them half.
- Cut the white part of 1 Tokyo negi (naga negi; long green onion)
- Cut 4 leaves napa cabbage into small pieces.
- Cut 1 inches daikon radish into quarters lengthwise then thinly slice them.
- Cut 2 inch carrot into thin slabs and cut them in half.
- Cut 5 stalks garlic chives (Chinese chives or Nira) into 2-inch (5-cm) pieces.
- Discard the bottom of 1 package shimeji mushrooms and 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps called shiitake hanagiri.
- Cut 7 oz soft/silken tofu (kinugoshi dofu) into roughly 1½-inch (4-cm) cubes. Tip: It’s harder to fish out from the hot pot if you cut the cubes too small.
- Heat 2 tsp toasted sesame oil in a hot pot over medium heat. Add the onion and cook until it’s coated with the oil.
- Add 1 cup kimchi and stir-fry with the onion and Tokyo negi.
- Add 1 Tbsp sake and 2 tsp gochujang (Korean chili paste).
- Add 1 tsp gochugaru (Korean pepper flakes) and 2 tsp sugar. Mix it all together well.
- Add 4 cups chicken stock/broth, and cover the lid to bring to simmer.
- Once simmering, lower the heat to medium low. Add 2 tsp soy sauce and 2 Tbsp miso. It’s best to dissolve the miso in a ladle with a small amount of soup first instead of dropping the miso in the pot and not know if it has dissolved completely. Taste the soup and adjust the taste by adding salt (I added ¼ tsp Diamond Crystal kosher salt), if necessary.
- Add the hard vegetables to the soup first, such as the daikon, carrot, tough part of napa cabbage, etc. Cook covered for 10 minutes on low heat.
- Skim off the foam and fat. Add the soft ingredients such as the leafy part of the napa cabbage, mushrooms, and tofu.
- Add 10 pieces gyoza (if frozen, no need to defrost) and the garlic chives on top.
- Cook covered over medium low heat for 5 minutes. Serve the extra ingredients on a plate and add them once you finish the ingredients in the pot.
Nutrition
Calories: 391 kcal · Carbohydrates: 40 g · Protein: 22 g · Fat: 19 g · Saturated Fat: 7 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 2 g · Cholesterol: 25 mg · Sodium: 1065 mg · Potassium: 942 mg · Fiber: 11 g · Sugar: 16 g · Vitamin A: 4744 IU · Vitamin C: 39 mg · Calcium: 257 mg · Iron: 8 mg