Kimchi Nabe Recipe

Kimchi Gyoza Nabe is a Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms. It’s a simmering bowl of savory deliciousness!

Kimchi Gyoza Nabe (キムチ餃子鍋) is a comfort dish filled with Japanese ingredients cooked in a Korean-inspired, spicy kimchi base. I love it since you can quickly throw in gyoza (Japanese dumplings), tofu, vegetables, and mushrooms to make this hot and sour soup.

This hot pot is packed with flavorful ingredients and it’s a perfect dish all year round when you need that satisfying kick of spice to warm you up.

Kimchi Nabe Set At Ootoya. By Gabriel George Gabrillo

In a nutshell, Gyoza Nabe (餃子鍋) is like a dumpling (wonton) soup, except the dumpling here is Japanese gyoza. If you search Gyoza Nabe in Japanese, there are many variations – with different types of soup broth and different hot pot ingredients. Since this dish is not considered “traditional” Japanese food, make it with your favorite Japanese ingredients!

This Gyoza Nabe is totally my version that I came up with on a whim (but don’t worry, I have tested it a few times to make sure this recipe will absolutely hit the spot). Instead of a simple clear broth commonly used in Japanese hot pot, my recipe features a delicious spicy broth that richly infuses its flavor into the savory ingredients. You can also make this Gyoza Nabe with a kimchi soup base, or try one of these variations that might be fun for you to discover.

3 Tips to Make Perfect Kimchi Gyoza Nabe 1. Always let the miso dissolve completely in a ladle rather than in the pot.

Hotpot, Kimchi Gyoza Nabe Recipe

When you work with miso in a soup dish, make sure to completely dissolve miso in a ladle first before releasing miso into the soup. If you drop miso paste in the big pot of soup, you won’t know if the miso has been completely dissolved. You may end up adding more miso thinking that the soup doesn’t have much taste. Also, each brand of miso has a different level of saltiness, so please always taste the soup and adjust the flavor according to your liking.

If you want to enjoy the hot pot with all the ingredients being cooked at the right texture, you have to cook in 2 separate stages. Throw in root vegetables first, and then add in leafy vegetables when dense ingredients are almost tender. This way both the leafy vegetable and root vegetables will retain their proper texture. Another tip is to cut the ingredients into similar thicknesses and sizes so they’ll take roughly the same amount of time to cook.

Whenever I make this, it’s a “fast food” recipe that I can make very quickly to feed my family. For me, I almost always use frozen gyoza – either homemade gyoza which I keep in the freezer or pre-made frozen gyoza from the grocery stores (

Little Japan Mama ❤: Kimchi Nabe (hot Pot)

You don’t need to defrost, just add the frozen gyoza in the hot soup. Remember to add gyoza when all the ingredients are almost cooked through. Don’t cook the gyoza too long as the gyoza skin gets soggy when it’s soaked in the soup for too long. The overcooked gyoza skin could break easily and its filling may slip out.

We enjoy the hot pot placed on the portable gas stove set at the dining table. It’s fun to eat and cook at the table as you can have a conversation with your family or friends while enjoying delicious food. For this recipe, there will be plenty of soup available for you to make it into a noodle soup by adding ramen noodles to the broth. You can also add steamed rice to go with the spicy soup.

, Japanese earthenware pot, you can make this dish in a regular pot. So what are you waiting for? Simply chop the veggies and throw in gyoza and you’ll have a mouth-watering meal ready in 30-40 min from start to finish. You’ll be surprised by how easy it is to put together this scrumptious meal. Enjoy!

Kimchi Gyoza Nabe (hot Pot) キムチ餃子鍋 • Just One Cookbook

Kimchi Gyoza Nabe is a Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms. It's a simmering bowl of savory deliciousness!

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Ajinomoto Nabe Cube Uma Spicy Kimchi Stock

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Whether you’re a beginner or an experienced cook, I hope my cookbooks will be a great resource and inspiration for your Japanese cooking journey!Kimchi Nabe (キムチ鍋) is a hot pot dish popular in winter in Japan.  That’s right, it is Kimchi in Nabe just like the Korean hot pot dish, Kimch Jjigae.  Kimchi Nabe has been popular in Japan for a long time, and evolved as their own version of Kimch Jjigae. It is mildly spicy, but it is hot temperature-wise of course, making it a great family dinner on a cold winter night.

Nabe are hot pot dishes (called Nabemono or simply Nabe) in which fish or other kinds of meat and vegetables are cooked in unseasoned fish broth and dipped in tangy Ponzu sauce, or cooked in seasoned broth without dipping sauces. It is cooked in a ceramic pot called Donabe

Kimchi Nabe (kimchi Hot Pot)

, and we eat it as we cook. Kimchi Nabe is seasoned with Kimchi which is packed with complicated flavors already, but we also add some Miso paste and Sake to deepen the taste. Dashi, of any kind, instead of mere hot water as a base of the soup can give more Umami (savory flavor), so there are multiple layers of flavors even before adding any vegetables and meat.

Cooking this is super easy. Cut everything, and bring it to the table. You can use a portable gas stove and a pot or a convenient electric hot pot

If you have it. Cook meat and vegetables in the soup as you go. At the end of the meal, some people may say that it is the best part, cooked rice or noodles (like Udon or egg noodles) or even Mochi (!) can be added to Nabe. They will absorb the wonderful soup and become a tasty dish of its own. So never throw away the soup after Nabe!

How To Make Kimchi Nabe Recipe

Use any kinds of vegetables and meat you like.  If you can’t find Nira (Chinese chive), use spinach.  Root vegetables such as carrots, Daikon radish, and Gobo (burdock root) work wonderfully in this Nabe.  Use sliced beef or chicken pieces instead of pork if you prefer.  Enjoy this warm tasty Nabe with your family this winter!

Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)Cure your winter blues with a steamy pot of Japanese Kimchi Nabe. Made with anchovy broth, kimchi, pork belly, and vegetables, this soup pot is hot and sour with a good kick of spice that warms you right up!

Today we’re cooking Kimchi Nabe (キムチ鍋). Back in the early 2000s, Japanese TV stations started to broadcastKoreandrama series. At that time the Japanese wereexposed to more Korean foods that were relatively new to them. One of the Korean dishes that became popular in Japanwas Kimchi Jjigae, Korean Stew.

Vegan Kimchi Stew

Japanese started to make their version at home and in restaurants and called it Jjigae Nabe (チゲ鍋). Then they learned that Jjigae and Nabe have similar meanings and that the word “Jjigae” in Japanese implies spicy Korean food. So these days people call it

Now you are probably wondering if Kimchi Nabe is the same as Kimchi Jjigae, or how different they are. So let’s get started.

Kimchi Jjigae was introduced to Japan but after some time, the Japanese people adjusted the flavors to their liking (less spicy) and added more vegetables to this dish that are not used in Kimchi Jjigae. Also, the Japanese use a big donabe for this dish and treat it like a nabe (hot pot) instead of a single serving Korean stew.

Zupa Miso Kimchi Nabe

I received quite a number of requests for the Kimchi Nabe recipe from my readers so I hope you like my version.

As I live in the U.S., and I’m more exposed to Korean foods, I decided to implement the Korean approach and cooked meat, kimchi and onion first. I use Korean kimchi instead of Japanese kimchi made in Japan, so I believethis methodworks best for my Kimchi Nabe.

Then I seasoned and added soup stock. Speaking of stock, I could have made it withtypical Japanese dashi made ofkombu and katsuobushi (bonito flakes). However, to make it a tiny bit closer to the original Kimchi

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