Kimchi Gyoza Nabe is a Japanese hot pot filled with savory deliciousness, with succulent Japanese dumplings, spicy kimchi, and tender vegetables and mushrooms.
Kimchi Gyoza Nabe (キムチ餃子鍋) is a delicious and comforting hot pot you can quickly make with gyoza (Japanese dumplings), tofu, vegetables, mushrooms in a kimchi based soup. This delicious soup broth is hot and sour with a satisfying kick of spice, and you can make it more or less spicy according to your preference.
Watch How to Make Kimchi Gyoza Nabe (Hot Pot)
Kimchi Gyoza Nabe is a Japanese hot pot filled with savory deliciousness, with succulent Japanese dumplings, spicy kimchi, and tender vegetables and mushrooms.
What is Gyoza Nabe?
In a nutshell, Gyoza Nabe (餃子鍋) is like a dumpling (wonton) soup, except the dumpling here is gyoza and it features a delicious spicy broth infusing its flavor into savory ingredients instead of simple clear broth. If you are on a tight budget, gyoza is much more fulfilling and economical than buying meat for the hot pot.
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, I’d say make it as you like! And this Gyoza Nabe is totally my version that I come up with on a whim (but don’t worry, I have tested a few times to make sure this recipe will absolutely hit the spot).
For this recipe, I made the Gyoza Nabe with kimchi soup base. For fun, I’ve created a list of variations that might be fun for you to discover.
Variations & Ideas for Gyoza Nabe Soup Base
Soup base:
- Awase dashi
- Kombu dashi (vegetarian and vegan)
- Chicken broth
Additional flavors that you can mix with soup base:
- Kimchi
- Miso
- Soy sauce
- Soy milk
- Tomato and more!
Variations & Ideas for Hot Pot Ingredients
- Gyoza (pork, chicken, vegetables) (homemade gyoza recipe and gyoza wrapper)
- Meat – pork belly, thinly sliced beef/pork loin, meatballs, and chicken wings
- Tofu
- Fish cakes – chikuwa and kamaboko
- Napa cabbage
- Chinese chives (garlic chives)
- Shungiku (tong hao or garland chrysanthemum)
- Carrot
- Tokyo negi or green onions
- Leeks
- Bok choy
- Bean sprouts
- Shirataki noodles
- Mushrooms – shiitake, enoki, and shimeji
- Ramen noodles or steamed rice for enjoying the flavorful leftover soup!
3 Tips to Make Perfect Kimchi Gyoza Nabe
1. Always let the miso dissolve completely in a ladle rather than in the pot.
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.
2. Cook the hard ingredients first, then leafy and soft ingredients.
If you want to enjoy the hot pot without ingredients being overcooked and having the right texture, you have to cook in 2 separate stages. Throw in root vegetables first, and then add in leafy vegetables when hard ingredients almost done. This way both the leafy vegetable and root vegetables will retain their proper texture. Another tip is to cut the ingredients into similar thickness and size so they’ll take roughly the same amount of time to cook.
3. Cook Gyoza just the right amount of time.
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 (Trader Joe’s has frozen pork or chicken gyoza we like).
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.
End Your Kimchi Gyoza Nabe with Rice or Noodles!
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 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 as well as it goes well with the spicy soup.
If you don’t have donabe, 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!
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Kimchi Gyoza Nabe
- ¼ onion
- 1 Negi (Leek/Green Onion)
- 4-6 napa cabbage
- 1-2 inch daikon
- 2 inch carrot
- chives
- shimeji mushrooms
- shiitake mushrooms
- 7 oz silken tofu
- 2 tsp sesame oil
- 10 gyoza ((I used frozen gyoza))
For Hot Pot Soup
- 1 cup kimchi ((for vegan kimchi, see Notes))
- 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 soy sauce
- 2 Tbsp miso
- ¼ tsp kosher salt
- Gather all the ingredients.
- Cut ¼ onion into wedges and then cut them half.
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Cut the white part of negi (leek/green onion) diagonally.
- Cut the napa cabbage into small pieces.
- Cut the daikon into quarters lengthwise then thinly slice them.
- Cut the carrot into thin slabs and cut them in half.
- Cut the garlic chives into 2 inch pieces.
- Discard the bottom of the shimeji mushrooms and shiitake mushrooms. You can make a decorative shiitake mushroom following this method.
- Cut the tofu into roughly 1.5 inch cubes (it’s harder to fish out from the hot pot if you cut too small).
- Heat the sesame oil in a hot pot over medium heat. Add the onion and cook until it’s coated with the oil.
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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 4 cups chicken stock, and cover the lid to bring to simmer.
- Once simmering, lower the heat to medium low heat. Add soy sauce and miso. It’s best to put miso and small amount of soup in a ladle and let it dissolved first instead of dropping miso in a pot and not sure if it has been dissolved completely. Taste the soup and adjust the taste by adding salt (I added ¼ to ½ tsp), 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.
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Add the gyoza (if frozen, no need to defrost) and garlic chives on top.
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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.
Vegan Kimchi: You can make my friend Seonkyoung’s recipe.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
The post Kimchi Gyoza Nabe (Hot Pot) キムチ餃子鍋 appeared first on Just One Cookbook.
