"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.
Instructions
1) Gathering the Ingredients
2) Cutting Up the Vegetables
Expert's Tip
3) Preparing the Kimchi Nabe Soup
4) Assembling the Kimchi Gyoza Nabe
5) Heating the Kimchi Gyoza Nabe
6) Serving the Kimchi Gyoza Nabe at the Table
