Kimchi Gyoza Nabe

Ingredients

• Onions

  Raw

  ¼ medium or 28g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Cabbage

  Raw

  100g

• Radishes

  Oriental, raw

  ¼ radish or 85g

• Carrots

  Raw

  200g

• Chives

  Raw

  500g

• Mushrooms

  Chanterelle, raw

  100g

• Mushrooms

  Shiitake, raw

  2 mushroom or 38g

• Tofu

  Soft, prepared with calcium sulfate and magnesium chloride (nigari)

  7 oz or 198g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Cabbage, kimchi

  1 cup or 150g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Miso

  2 tbsp or 34g

• Salt

  Table

  ¼ tsp or 2g

• Chicken gyoza

  Original Joe's

  1 serving or 167g

• Gochujang Hot Sauce

  Bibigo

  1 serving or 30g

• Crushed red pepper flakes

  1 tbsp or 1g

Directions

1. Gather all the ingredients.
2. Cut 1/4 onion into wedges and then cut them half.
3. Cut the white part of negi (leek/green onion) diagonally.
4. Cut the napa cabbage into small pieces.
5. Cut the daikon into quarters lengthwise then thinly slice them.
6. Cut the carrot into thin slabs and cut them in half.
7. Cut the garlic chives into 2 inch pieces.
8. Discard the bottom of the shimeji mushrooms and shiitake mushrooms. You can make a decorative shiitake mushroom following this method.
9. Cut the tofu into roughly 1.5 inch cubes (it's harder to fish out from the hot pot if you cut too small).
10. Heat the sesame oil in a hot pot over medium heat. Add the onion and cook until it's coated with the oil.
11. Add the kimchi and stir fry with the onion and Tokyo negi.
12. Add sake and gochujang.
13. Add gochugaru and granulated sugar. Mix all together well.
14. Add 4 cups chicken stock, and cover the lid to bring to simmer.
15. 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 1/4 to 1/2 tsp), if necessary.
16. 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.
17. Skim off the foam and fat. Add the soft ingredients such as leafy part of napa cabbages, mushrooms, and tofu.
18. Add the gyoza (if frozen, no need to defrost) and garlic chives on top.
19. 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.
20. Recipe by: Nami (source: https://www.justonecookbook.com/kimchi-gyoza-nabe/)