Kimchi Gyoza Nabe
User Reviews
4.8
88 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Calories
391 kcal
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Course
Main Course
Kimchi Gyoza Nabe
Report
Kimchi Gyoza Nabe is a hot pot dish that combines Korean-inspired spicy kimchi broth with Japanese gyoza and an assortment of vegetables including napa cabbage, daikon, carrot, mushrooms, and tofu. The broth blends kimchi, gochujang, gochugaru, sake, miso paste, and chicken stock, creating a rich, spicy, and umami-filled base. The addition of frozen gyoza and soft tofu incorporates comforting, tender elements, making it a filling communal meal.
Description
Kimchi Gyoza Nabe brings together Korean flavors and Japanese hot pot elements in a spicy and savory soup. The dish starts with stir-frying onion and Tokyo negi in toasted sesame oil, then adding kimchi, sake, gochujang, and garlic to build the broth's flavor. Chicken stock and miso paste enrich the base, with soy sauce and salt providing balance. Vegetables like napa cabbage, daikon, carrot, garlic chives, shimeji, and shiitake mushrooms add varied textures and mild sweetness. Silken tofu cut into large cubes offers smoothness contrasting with the spicy, firm gyoza dumplings simmered within. The method emphasizes layering flavors and incorporating fresh and frozen ingredients for a hearty, warming nabe that invites sharing and makes use of kimchi's fermented tang.
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Ingredients
- ¼ onion
- 1 green onion aka Tokyo negi, naga negi, long green onion
- 4 leaves Napa cabbage
- 1 inches daikon radish
- 2 inch carrot
- 5 talks garlic chives aka Chinese chives or Nira
- 1 package shimeji mushrooms (3.5 oz, 100 g)
- 2 shiitake mushrooms
- 7 oz silken tofu ½ block, kinugoshi dofu, soft/silken
- 2 tsp sesame oil toasted
- 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 use kombu dashi or shiitake dashi for vegan/vegetarian, or broth
- 2 tsp soy sauce
- 2 Tbsp miso paste
- ¼ tsp kosher salt Diamond Crystal brand
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 Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
40g
(13%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Cholesterol
25mg
(8%)
Sodium
1065mg
(44%)
Potassium
942mg
(20%)
Fiber
11g
(44%)
Sugar
16g
(32%)
Vitamin A
4744IU
(95%)
Vitamin C
39mg
(43%)
Calcium
257mg
(26%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 1065mg | 44% |
| Potassium | 942mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 4744IU | 95% |
| Vitamin C | 39mg | 43% |
| Calcium | 257mg | 26% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
88 reviews
Excellent
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