Kimchi Gyoza Nabe (キムチ餃子鍋) is a solace dish loaded up with Japanese fixings cooked in a Korean-motivated, hot kimchi base. I love it since you can rapidly toss in gyoza (Japanese dumplings), tofu, vegetables, and mushrooms to make this hot and harsh soup.
This hot pot is pressed with delightful fixings and it's an ideal dish lasting through the year when you need that wonderful kick of flavor to warm you up.
This Gyoza Nabe is absolutely my rendition that I thought of spontaneously (yet don't stress, I have tried it a couple of times to ensure this formula will totally hit the spot). Rather than a straightforward clear stock regularly utilized in Japanese hot pot, my formula includes a delectable hot soup that lavishly injects its flavor into the exquisite fixings. You can likewise make this Gyoza Nabe with a kimchi soup base, or attempt one of these varieties that may be a good time for you to find.
- ¼ onion
- 1 Negi (long green onion)
- 4-6 leaves napa cabbage
- 1-2 inch daikon radish
- 2 inch carrot
- 5 stalks chives
- 1 pack shimeji mushrooms
- 2 shiitake mushrooms
- 7 oz silken/soft tofu
- 2 tsp sesame oil (roasted)
- 10 pieces 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 sugar
- 4 cups chicken stock/broth (use Kombu dashi for vegan/vegetarian)
- 2 tsp soy sauce
- 2 Tbsp miso
- ¼ tsp kosher/sea salt (use half for table salt)
- Gather all the ingredients.
- Kimchi Gyoza Nabe Ingredients
- Cut ¼ onion into wedges and then cut them half.
- 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.
- 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.
- Add the gyoza (if frozen, no need to defrost) and garlic chives on top.
- 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.
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