How To Make Kimchi Gyoza Nabe (Hot Pot)

How To Make Kimchi Gyoza Nabe (Hot Pot)

by Megumi Moriya

Dumpling Easy Fall Hot Pot Kimchi Party Food Soup Under 30 Minutes Weeknight-friendly Winter

"Kimchi-jjigae" from Korea and "Gyoza" from China are both well-known dishes in Japan. The Kimchi Gyoza Nabe, which we are introducing today, is a hot pot dish that blends elements of these two cuisines.

This fusion perfectly encapsulates Japanese food culture, known for mixing diverse dishes like Teriyaki chicken pizza or Curry-man. Exploring these "hybrid" creations is a fun activity while visiting Japan.

These hybrid dishes are not traditional Japanese fare; they're modern recipes inspired by innovation. Kimchi Gyoza Nabe is one such example. There are no fixed ingredients aside from Kimchi and Gyoza, with the flavor largely dependent on the Kimchi used. So, feel free to customize your Kimchi Gyoza Nabe to your taste!

In this recipe, we'll guide you through making the Kimchi Nabe soup from scratch using Japanese seasonings. Alternatively, you can opt for convenience by using pre-packaged Kimchi-jjigae soup stock. We already have a few gyoza recipes on our website, including pork, shrimp, and vegetable. If you don't have time to make homemade gyoza, feel free to use frozen gyoza. Many Japanese supermarkets offer these ready-made options, making it a quick and simple recipe.

Once the ingredients in the pot are nearly finished, consider adding udon noodles, Malony glass noodles, or steamed rice for a "Shime" step. This allows you to enjoy the remaining soup with a second part of the hot pot dish.

Even if you're familiar with Korean hot pot dishes, trying the Japanese version of Kimchi Nabe offers a new culinary experience, blending different culinary traditions in a delicious fusion.


Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Total servings: 3

Difficulty: Easy

  • 15 Gyoza (frozen is OK)
  • 800 ml Water (for the soup base)
  • 2 Tbsp Miso (for the soup base)
  • 1 tsp Chicken Stock Powder (for the soup base)
  • 2 Tbsp Mirin (for the soup base)
  • 2 tsp Oyster Sauce (for the soup base)
  • 1/2 tsp~ Gochujang (Adjust the spiciness to your liking) (for the soup base)
  • 150 g Kimchi
  • 30 g Chinese Chives (Nira)
  • 100 g Cabbage
  • 100 g Bean Sprouts (Moyashi)
  • Sesame Seeds, as needed
  • Sesame Oil, as needed

Expert's Tip

How To Make Kimchi Gyoza Nabe (Hot Pot)

As we mentioned before, there are many types of packaged soup stocks for hot pot dishes in Japan. Many of them are liquid types, but this product is a cube-type hot pot soup stock that makes preparing the soup stock easier. This product will help you make Kimchi Gyoza Nabe more quickly and can be a lifesaver for anyone looking for an easy way to eat healthily during the week!


1) Gathering the Ingredients

Gather the ingredients together.

2) Cutting Up the Vegetables

Cut the cabbage and Chinese chives into bite-size pieces.

3) Preparing the Kimchi Nabe Soup

Pour 800ml of water into a pot.

Prepare a small bowl and mix miso, chicken stock powder, Gochujang, Mirin, and oyster sauce until well combined. Once completely dissolved, pour it into the water in the pot and stir well.

Then add Kimchi and mix well.

4) Assembling the Kimchi Gyoza Nabe

Add the cabbage and half of the bean sprouts to the pot with Nabe soup. Then place Gyoza on top.

Again, place the rest of the bean sprouts and Chinese chives.

5) Heating the Kimchi Gyoza Nabe

Heat the nabe over medium to medium-high heat. Once boiling, place a lid and cook for about 5 minutes or until the vegetables and gyoza are tender.

6) Serving the Kimchi Gyoza Nabe at the Table

Sprinkle toasted sesame seeds and add sesame oil according to your preference.

Serve at the table, allowing each person to ladle out their portions from the pot. This communal dining style makes this nabe ideal not only for family dinners but also for gatherings and get-togethers!

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