Kimchi & Gyoza Nabe (Hotpot)

‘Nabe’ means a Japanese cooking pot, or a stew or soup cooked in such a pot. For this recipe, it means a soup or stew that is cooked in a large cooking pot (I used my favourite Dutch oven instead), with loads of Japanese-inspired ingredients including vegetables, mushrooms, tofu and gyoza. I love that it is a pot filled to the brim because it means that it can be a full meal in its own right, so there isn’t a need to cook any rice or noodles alongside this dish.

There are of course many other ingredients that can be added to the pot, since it’s easily adaptable to everyone’s own tastes and preferences. A serving of noodles can be added in as well, if that helps to include some carbs, which I foresee I will be doing myself should I be making this dish again. And maybe top it up with a slice of cheese which would almost immediately turn this into a Korean army stew!

Oh well…


  • Sesame oil: 2 tsp
  • Red onion: 1/2, finely chopped
  • Kimchi: 1 cup
  • Green onion: 1, diagonally sliced
  • Sake: 1 tbsp
  • Gochuchang: 2 tbsp
  • Sugar: 2 tsp
  • Chicken stock: 4 cups
  • Light soy sauce: 2 tsp
  • Miso paste: 2 tbsp, dissolved
  • Carrot: 1/2, sliced
  • Daikon: 1-2″, sliced
  • Napa cabbage: 4 leaves, sliced
  • Shimeji mushroom: 100g,
  • Shiitake mushroom: 4, patterned
  • Tofu: 1, small, sliced
  • Gyoza: 6 (frozen or fresh)
  • Garlic chive: 5 stalks, sliced
  • Salt: to taste


  1. Heat sesame oil in pot. Saute onion till softened.
  2. Stir in kimchi and green onions.
  3. Stir in sake, gochuchang and sugar.
  4. Pour in chicken stock. Cover and bring to simmer.
  5. Reduce heat to low. Add in soy sauce, miso paste, carrot, daikon and napa cabbage. Cook 10min.
  6. Add in shimeji mushrooms, shiitake mushrooms and tofu. Top with gyoza and garlic chives. Leave to cook another 5min.
  7. Add salt to taste before serving.


4 persons as a side dish

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