Kimchi Gyoza Nabe ( キムチ餃子鍋 ) is a comfort dish filled with japanese ingredients cooked in a Korean-inspired, piquant kimchi base. I love it since you can cursorily throw in gyoza ( japanese dumplings ), bean curd, vegetables, and mushrooms to make this hot and sour soup.
Reading: Kimchi Gyoza Nabe (Hot Pot) キムチ餃子鍋
This hot pot is packed with flavorful ingredients and it ’ s a perfect dish all year round when you need that satisfying kick back of spiciness to warm you up .
Watch How to Make Kimchi Gyoza Nabe (Hot Pot)
Kimchi Gyoza Nabe is a japanese hot pot filled with lush japanese dumplings, piquant kimchi, tender vegetables, and hearty mushrooms. It ’ s a simmering bowl of savory delectability !
What is Gyoza Nabe?
In a nutshell, Gyoza Nabe ( 餃子鍋 ) is like a dumpling ( won ton ) 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 potentiometer ingredients. Since this dish is not considered “ traditional ” japanese food, make it with your favorite japanese ingredients !
This Gyoza Nabe is wholly my interpretation that I came up with on a caprice ( but don ’ thyroxine worry, I have tested it a few times to make sure this recipe will absolutely hit the spot ). rather of a elementary clear broth normally used in japanese hot pot, my recipe features a delicious blue broth that richly infuses its flavor into the savory ingredients. You can besides make this Gyoza Nabe with a kimchi soup base, or try one of these variations that might be fun for you to discover .
Variations & Ideas for 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!
Read more: Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
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
- Negi (long green onion) 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 wholly dissolve miso in a ladle foremost before releasing miso into the soup. If you drop miso glue in the big pot of soup, you won ’ deoxythymidine monophosphate know if the miso has been completely dissolved. You may end up adding more miso think that the soup doesn ’ thymine have much taste. besides, each trade name of miso has a different level of saltiness, so please constantly taste the soup and adjust the flavor according to your like .
2. Cook the dense ingredients first, then leafy and soft ingredients.
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 about bid. This way both the leafy vegetable and etymon vegetables will retain their proper texture. Another tip is to cut the ingredients into similar thicknesses and sizes so they ’ ll take approximately the lapp sum 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 cursorily to feed my kin. For me, I about constantly use frigid gyoza – either homemade gyoza which I keep in the deep-freeze or pre-made freeze gyoza from the grocery stores ( Trader Joe ’ sulfur has frozen pork or wimp gyoza which we like ) .
You don ’ t need to defrost, precisely add the freeze gyoza in the hot soup. Remember to add gyoza when all the ingredients are about cooked through. Don ’ thymine cook the gyoza excessively long as the gyoza skin gets doughy when it ’ south soaked in the soup for besides farseeing. The overcook gyoza skin could break well and its fill may slip out .
End Your Kimchi Gyoza Nabe with Rice or Noodles!
We enjoy the hot pot placed on the portable accelerator 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 delectable food. For this recipe, there will be enough of soup available for you to make it into a noodle soup by adding ramen noodles to the broth. You can besides add steam rice to go with the piquant soup .
If you don ’ t have a 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 quick in 30-40 min from begin to finish. You ’ ll be surprised by how easy it is to put together this delectable meal. enjoy !
Japanese Ingredient Substitution: If you want to look for substitutes for japanese condiments and ingredients, click here.
Read more: Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
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