Hotpot, Kimchi Gyoza Nabe Recipe | Veggie Fest
Invite some friends over for a communal hot pot meal. This recipe begs to be shared!
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Cooking tools:
- Hotpot
- Donabe
- Chef's knife
- Cutting board
- Ladle
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Mixing bowl
- Serving bowl
- Spoon
- Kitchen shears
Ingredients
- 2 teaspoons roasted sesame oil
- ½ medium onion chopped
- 1 bunch scallions, chopped
- 1 cup kimchi
- 1 teaspoon gochujang (Korean chile paste)
- 1 teaspoon hot pepper flakes
- 1 tablespoon granulated sugar
- 4 cups vegetable broth
- 2 teaspoons soy sauce
- 2 tablespoons miso
- 2 medium carrots cut into cut into long thin slices
- 1 cup thinly sliced daikon radish
- 8-10 leaves of Napa cabbage roughly chopped
- 5 shitake mushrooms washed and stems removed
- 1 pack brown shimeji mushroom (beech mushrooms) cut tops from the stems
- 12 ounces firm or cooked tofu cut roughly into 1 inch pieces
- 18-20 pieces of vegetable gyoza (can use frozen)
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