Servings
Font
Back
Kimchi Gyoza Nabe
4.8 from 88 votes

Kimchi Gyoza Nabe

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.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2
Calories: 391 kcal
Course: Main Course
Cuisine: Japanese, Korean

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

    Cup of Yum
  1. Gather all the ingredients.
  2. Cut ¼ onion into wedges and then cut them half.
  3. Cut the white part of 1 Tokyo negi (naga negi; long green onion)
  4. Cut 4 leaves napa cabbage into small pieces.
  5. Cut 1 inches daikon radish into quarters lengthwise then thinly slice them.
  6. Cut 2 inch carrot into thin slabs and cut them in half.
  7. Cut 5 stalks garlic chives (Chinese chives or Nira) into 2-inch (5-cm) pieces.
  8. 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.
  9. 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.
  10. 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.
  11. Add 1 cup kimchi and stir-fry with the onion and Tokyo negi.
  12. Add 1 Tbsp sake and 2 tsp gochujang (Korean chili paste).
  13. Add 1 tsp gochugaru (Korean pepper flakes) and 2 tsp sugar. Mix it all together well.
  14. Add 4 cups chicken stock/broth, and cover the lid to bring to simmer.
  15. 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.
  16. 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.
  17. Skim off the foam and fat. Add the soft ingredients such as the leafy part of the napa cabbage, mushrooms, and tofu.
  18. Add 10 pieces gyoza (if frozen, no need to defrost) and the garlic chives on top.
  19. 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

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: 2 Serving

Amount Per Serving

Calories 391

% 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.