Kimchi Gyoza Nabe

Ingredients

• Quarter onion
• 1 negi (long green onion)
• 4 to 6 leaves napa cabbage
• 1 to 2 inch daikon
• 2 inch carrot
• 5 stalks chives
• 1 pack shimeji mushrooms
• 2 shiitake
• 200 g silken tofu
• 2 tsp roasted sesame oil
• 10 gyoza (frozen is fine)
• Soup: 1 cup kimchi, 1 tbsp sake, 2 tsp gochujang, 1 tsp gochugaru, 2 tsp sugar, 4 cups chicken stock, 2 tsp soy sauce, 2 tbsp miso, quarter tsp salt

Method

1. Slice all the veg and tofu.
2. Fry the kimchi in sesame oil, add sake, gochujang, gochugaru and sugar.
3. Add stock and soy, bring to a simmer. Add the veg, mushrooms and tofu.
4. Add the gyoza, simmer till cooked. Stir in the miso at the end, do not boil.

Notes

Made it once. Just One Cookbook.