Kimchi Nabe (Hot Pot)
December being a colder, rainy (or snowy) month makes it the perfect season for a warming kimchi nabe (hot pot) (キムチ鍋). This is a Japanese-Korean dish, incorporating the best of both cuisines. In this hot pot, you can find the both Japanese and Korean ingredients in a kimchi soup base that is deliciously hot and sour.
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Kimchi (hot pot) nabe is very popular in Japanese restaurants here. At home, one can prepare the hot pot easily with more generous and authentic ingredients. I usually make the soup base the night before to keep in the fridge. The next day, I’ll assemble the hot pot, add the kimchi broth and let your diners do the cooking. Easy, fun, warming and works well during this busy festive season.
Arrange the ingredients attractively in a Japanese donabe or a Korean hot stone bowl (dolsot).
Add kimchi soup base and bring the pot to a simmer over a portable stove.
To make a more filling meal, you can have ramyeon (Korean instant noodles), brown or multigrain rice, shirataki noodles and/or udon. I like to add egg and cheese too. The messier it looks, the tastier the hot pot ;)