How to Make Kimchi Gyoza Nabe (Hot Pot)

Kimchi Gyoza Nabe is a unique hot pot dish that beautifully blends Korean "Kimchi-jjigae" and Chinese "Gyoza," two beloved cuisines often enjoyed in Japan. This recipe is a perfect example of Japanese food innovation, where traditional flavors meet creativity to craft something new and exciting.

Whether you're looking for a quick weeknight meal or a centerpiece for a cozy winter gathering, this recipe promises bold flavors and comforting warmth. Let’s dive into the details and learn how to make this delicious fusion hot pot!

Japan has a knack for creating hybrid dishes like Teriyaki chicken pizza or curry-filled buns, and Kimchi Gyoza Nabe is no exception. Unlike traditional recipes, this dish allows for endless customization based on your preferences. The mainstay ingredients are kimchi and gyoza, while the rest can be tailored to suit your taste buds.

Using Japanese seasonings, we’ll guide you in preparing the flavorful soup base from scratch. But if you're short on time, store-bought kimchi hot pot soup stocks are a great alternative. Frozen gyoza also works well, making this recipe not only delicious but incredibly convenient.

To elevate your experience, don’t forget the "Shime" step. This tradition involves adding noodles or rice to the remaining soup, giving you a satisfying second round of the meal.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 3
• Difficulty: Easy

• 15 gyoza (frozen or homemade)
• For the Soup Base:
  • 800 ml water
  • 2 tbsp miso
  • 1 tsp chicken stock powder
  • 2 tbsp mirin
  • 2 tsp oyster sauce
  • ½ tsp (or more) gochujang (adjust to taste)
• 150 g kimchi
• 100 g cabbage
• 100 g bean sprouts
• 30 g Chinese chives (nira)
• Sesame seeds (optional)
• Sesame oil (optional)

Before you start, make sure all the ingredients are ready. This makes the cooking process smoother and ensures nothing is overlooked.

Cut the cabbage and Chinese chives into small, bite-sized pieces. Rinse the bean sprouts thoroughly.

• Start by pouring 800 ml of water into a pot.
• In a small bowl, mix miso, chicken stock powder, mirin, oyster sauce, and gochujang. Stir until the mixture is well combined.
• Add this mixture to the pot of water and stir.
• Incorporate the kimchi into the pot and mix well.

• Layer the cabbage and half the bean sprouts into the pot with the soup base.
• Place the gyoza on top of the vegetables.
• Add the remaining bean sprouts and Chinese chives as the final layer.

• Heat the pot over medium to medium-high heat.
• Once it starts boiling, reduce the heat slightly, cover the pot with a lid, and let it cook for about 5 minutes.
• The gyoza and vegetables should be tender when ready.

• Sprinkle toasted sesame seeds and drizzle sesame oil over the dish for added flavor.
• Serve the pot at the table, allowing everyone to scoop their portions. The communal dining style makes it perfect for gatherings, bringing warmth and connection to the meal.

If you’re in a hurry, cube-type hot pot soup stock is a fantastic alternative. These pre-portioned cubes simplify preparation without compromising flavor. They’re widely available in Japanese supermarkets and save time on busy evenings.

When most of the ingredients are gone, don’t let the flavorful soup go to waste. Add cooked udon noodles, glass noodles, or steamed rice into the pot. This second round, known as "Shime," is a delightful way to extend the meal and make the most of the rich broth.

Even if you’re familiar with Korean kimchi hot pot, the Japanese twist offers a refreshing take on a classic. Combining bold kimchi flavors with tender gyoza and Japanese seasonings results in a comforting yet adventurous dish you’ll want to make again and again.

Make it your own by experimenting with additional vegetables or proteins, and enjoy the heartwarming experience of a shared meal.