Go Back

Kimchi Gyoza Nabe キムチ餃子鍋

https://www.justonecookbook.com/kimchi-gyoza-nabe/
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese

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!
Print Recipe