Kimchi Gyoza Nabe Recipe

There’s something absolutely magical about gathering around a bubbling pot of this kimchi pork belly nabe on a crisp evening—I can already smell the rich aroma of the simmering dashi mingling with savory miso and the warmth of sizzling pork. 🍲✨ Dive in with me as we transform this list of humble ingredients into a soul-warming feast that’s both a hug for your taste buds and an experience to share.

A comfort meal I adore is the Kimchi Gyoza Nabe, which combines flavors and textures like no other. It starts with beautiful succulents of pork belly, which are complemented by the spicy kimchi that kicks things up a notch.

Add to that some soft, pillow-like cubes of tofu that bring a wonderful textural counterpoint to the other bits of the gyoza, and some earthy, meaty mushrooms, and you have a dish that’s unbelievably rich in nutrients and satisfies every hunger pang. Of course, my favorite part is the dashi stock base with a touch of miso that brings the whole thing together in a manner that’s umami over the top.

Kimchi Gyoza Nabe Recipe Ingredients

• Pork Belly: Protein-rich, adds savory depth and texture.
• Chinese Cabbage: Low-calorie, high in fiber, enhances crunch.
• Kimchi: Fermented, spicy flavor, good for digestion and probiotics.
• Tofu: High in protein, plant-based, softens the broth.
• Dashi Stock: Umami-rich, foundational Japanese soup base.
• Miso Paste: Fermented, adds umami and probiotics, enhances richness.
• Soy Sauce: Salty, enhances umami, balances flavors.

Kimchi Gyoza Nabe Recipe Ingredient Quantities

• 200 grams pork belly, thinly sliced
• 300 grams Chinese cabbage, chopped
• 150 grams kimchi, roughly chopped
• 1 block tofu, cut into cubes
• 6-8 shiitake mushrooms, stemmed and sliced
• 1 bundle enoki mushrooms, trimmed
• 2 green onions, chopped
• 1 pack gyoza or dumplings of choice
• 1 liter dashi stock
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste

How to Make this Kimchi Gyoza Nabe Recipe

1. In a large pot, heat medium sesame oil. Add sliced belly pork and cook, stirring occasionally, until lightly browned.

2. Put the chopped kimchi in the pot and sauté for a few minutes until it’s emitting a strong aroma.

3. Add the dashi stock and heat to a simmer.

4. Combine the miso paste, soy sauce, and sugar, taking care to ensure they dissolve completely in the broth.

5. Mix in the Chinese cabbage and shiitake mushrooms. Cook about 5 minutes until they start to soften.

6. Carefully put the tofu cubes, enoki mushrooms, and green onions into the pot.

7. Place the gyoza atop the ingredients in the pot.

8. Put a lid on the pan and let the gyoza steam for about 10 minutes, until it is cooked through.

9. Sample the broth and modify the flavor with salt and pepper as desired.

10. Serve the nabe steaming in personal dishes, making sure that every portion contains a medley of the nabe’s various elements. Savor without delay.

Kimchi Gyoza Nabe Recipe Equipment Needed

1. Large pot with lid
2. Stirring spoon
3. Cooking spoon or ladle
4. Knife
5. Cutting board
6. Measuring spoons
7. Kitchen scale (optional, for precise measurement)
8. Serving dishes

FAQ

• What is Kimchi Gyoza Nabe?Kimchi Gyoza Nabe is a Japanese hot pot featuring kimchi and gyoza (dumplings) in a broth rich with vegetables and pork belly. Both the gyoza and the broth make this dish special, as they are the two components that can take on the flavors of the accompanying ingredients and seasonings.
• Can I use chicken instead of pork belly?Certainly, if pork belly is not your thing, you can use thinly sliced chicken or your protein of choice to make this dish, just remember to adjust cooking times for whatever ingredient you do use!
• Is there a substitute for dashi stock?If dashi is unavailable, you can substitute that with chicken or vegetable stock, although the flavor profile may be slightly different.
• Do I need to pre-cook the gyoza?No, the gyoza will be cooked in the broth as it simmers away, soaking in the flavors of the hot pot.
• How can I make the dish spicier?For a spicier version, increase the quantity of kimchi or add chili oil to taste.
• Can I prepare this dish in advance?Prepare the ingredients ahead of time, but cook the dish just before you are going to serve it, in order to keep the fresh taste and texture.
• Is this recipe vegan-friendly?To make it vegan, swap the pig for shrooms or soy, use vegetable dashi, and make sure the dumplings are plant-based.

Kimchi Gyoza Nabe Recipe Substitutions and Variations

For pork belly, use chicken thighs or firm tofu for a vegetarian option.
Napa cabbage or savoy cabbage can replace Chinese cabbage.
Replace kimchi with sauerkraut and a few teaspoons of gochujang for a flavor profile that, while not identical, is quite similar.
If you can’t get dashi stock, then use chicken broth or vegetable stock, adding a bit of soy sauce and a piece of kombu (dried seaweed) to boost the umami flavor.
Use cremini or button mushrooms instead of shiitake mushrooms, if these are more to your liking.

Pro Tips

1. Enhance Flavors with a Quick Marinade For an extra burst of flavor, marinate the pork belly in a mixture of soy sauce, sesame oil, and a touch of ginger and garlic for about 15-20 minutes before cooking. This adds depth to the meat and enhances the overall taste of the dish.

2. Optimize Texture with Blanching Before adding Chinese cabbage and mushrooms to the pot, quickly blanch them in boiling water for 1-2 minutes. This step helps maintain the vegetables’ vibrant color and ensures a pleasant texture.

3. Miso Paste Tip To prevent lumps, dissolve the miso paste in a small amount of warm dashi stock before adding it to the pot. This ensures even distribution of flavor throughout the broth.

4. Crispier Gyoza For a more textural contrast, consider pan-frying the gyoza separately until they are crispy on one side before adding them to the pot. This adds a delightful crunch to the dish.

5. Layered Ingredient Addition Stagger the addition of ingredients to align with their cooking times. Start with ingredients that need more time, like mushrooms and cabbage, and add more delicate ones, like enoki and tofu, later. This ensures all elements are perfectly cooked and retain their individual flavors.