Kimchi Gyoza Nabe キムチ餃子鍋
Ingredients
- ¼ Onion cut into wedges
- 1 Negi/Leek/Green Onion cut diagonally
- 4-6 leaves Napa cabbage cut into small pieces
- 1-2 inch Daikon cut into quarters lengthwise then thinly slice
- 2 inch Carrot cut into thin slabs and cut them in half
- 5 stalks Garlic chives cut into 2 inch pieces
- 1 pack Shimeji mushrooms discard the bottom and separate
- 2 Shiitake mushrooms
- 200 g Silken tofu cut into roughly 1.5 inch cubes
- 2 tsp Sesame oil
- 10 pieces gyoza I used frozen gyoza
For Hot Pot Soup
- 1 cup Kimchi
- 1 tbsp Sake
- 2 tsp Gochujang Korean hot pepper paste
- 1 tsp Gochugaru Korean pepper flakes
- 2 tsp Granulated sugar
- 4 cups chicken stock use Kombu dashi for vegan/vegetarian
- 2 tsp Light soy sauce
- 2 tbsp Miso
- ¼ tsp Kosher salt
Instructions
- Heat the sesame oil in a hot pot over medium heat. Add the onion and cook until it’s coated with the oil.
- Add the kimchi and stir fry with the onion and Tokyo negi.
- Add sake and gochujang.
- Add gochugaru and granulated sugar. Mix all together well.
- Add the stock, and cover the lid to bring to simmer.
- Once simmering, lower the heat to medium low heat. Add soy sauce and miso. Taste the soup and adjust the taste by adding salt, if necessary.
- Add the hard vegetables to the soup first, such daikon, carrot, tough part of napa cabbages, etc. Cook covered for 10 minutes on low heat.
- Skim off the foam and fat. Add the soft ingredients such as leafy part of napa cabbages, mushrooms, and tofu.
- Add the gyoza (if frozen, no need to defrost) and 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.
- DONE!