I just made this for dinner last night! It was so delicious. The spice level was perfect and made it extra warming for a cold fall night. Quick, easy, satisfying and delicious, What more could you ask for. Don’t skip any soup ingredients- everything comes together nicely. The miso paste and daikon gives the broth it’s hardiness.

Kimchi Gyoza Nabe recipe

Kimchi Gyoza Nabe Recipe

The spice level was perfect and made it extra warming for a cold fall night.
Course Soup
Cuisine Japanese, Korean
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Author Kusinerong Pinoy


  • ½ long green onion cut diagonally
  • ½ onion cut to half
  • 5 leaves of cabbage cut to small pieces
  • 8 pcs gyoza
  • 1 small can mushroom minced
  • 1 pc carrot thin slabs
  • 2 inches radish quartered
  • 5 oz tofu 1 inch cube
  • 1 tbsp sesame oil


  • 1 tbsp sake
  • 1 tbsp sugar
  • 1 cup Kimchi
  • 2 tsp Korean chili paste
  • 1 tbsp soy sauce
  • 3 tbsp miso
  • 1 tsp Korean pepper flakes
  • 4 cups chicken broth
  • salt to taste


  • In a pot, heat sesame oil and add the onions.
  • Add the Kimchi and stir fry. Add sake and chili paste, mix well.
  • Now add the pepper flakes and sugar. Mix thoroughly.
  • Add the chicken broth, bring to boil and simmer for 5-8 minutes.
  • Once cooked, lower the heat and add the soy sauce with miso. Let it dissolve and add salt to taste.
  • Add carrots and radish. Bring to boil and simmer for 10 more minutes.
  • Add the cabbage, tofu and mushroom. Skim off the fat.
  • Defrost the gyoza and add on top. Simmer for 5 more minutes.
  • Serve while its hot.

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