Kimchi nabe (Japanese kimchi hot pot)
Cuisine: Japanese
Region: 日本各地
Servings: 3〜4人分
Kimchi nabe (Japanese kimchi hot pot), also searched as kimchi hot pot / kimchi nabe, simmers napa cabbage kimchi with pork belly in a chicken-based broth. This home version stir-fries garlic, ginger, meat, and kimchi in sesame oil first so the pot blooms with aroma for winter weeknights.
At a glance
Time: about 35–45 min · Serves 3–4 · Difficulty: easy–medium · ≈ 450–550 kcal per serving (estimate)
Kimchi nabe (Japanese kimchi hot pot), also searched as kimchi hot pot / kimchi nabe, simmers napa cabbage kimchi with pork belly in a chicken-based broth. This home version stir-fries garlic, ginger, meat, and kimchi in sesame oil first so the pot blooms with aroma for winter weeknights.
Ingredients
- Thinly sliced pork belly 300g
- Napa cabbage kimchi 300g
- Kimchi brine 3–4 Tbsp (about 45–60ml)
- Firm tofu 1 block (about 300g)
- Welsh onion (negi) 1 stalk
- Garlic chives (nira) 1/2 bunch (about 50g)
- Shiitake or enoki mushrooms 100g
- Bean sprouts (optional) 100g
- Sesame oil 1 Tbsp (about 15ml)
- Garlic (grated) 1 clove
- Ginger (grated) 1 tsp
- [Soup] Water or dashi 700ml
- [Soup] Chicken bouillon granules 2 tsp
- [Soup] Sake 2 Tbsp (about 30ml)
- [Soup] Soy sauce 1 Tbsp (about 15ml)
- [Soup] Miso (optional, for a milder pot) 1 Tbsp
- [Soup] Sugar 1 tsp
- Toasted white sesame seeds and chili oil (to finish) as needed
- [Shime finish] Cooked rice, udon, or glass noodles as needed
Steps
- Cut the tofu into bite-size pieces. Slice the negi on the diagonal, cut the chives into 4–5 cm lengths, and trim and cut the mushrooms into easy pieces. Cut the kimchi into manageable pieces and reserve the brine in a separate bowl. Cut the pork into easy lengths.
- Heat the sesame oil in a donabe or deep pot over medium heat and stir-fry the garlic and ginger 20–30 seconds until fragrant. Add the pork and cook 2–3 minutes until the color changes, then add the kimchi and stir-fry 1–2 minutes more.
- Add the water (or dashi), sake, chicken bouillon, soy sauce, sugar, and kimchi brine. If using miso, dissolve it in and add. Once boiling, skim lightly and simmer on medium-low about 5 minutes so the broth takes on the kimchi flavor.
- Add the tofu, mushrooms, and negi and simmer 4–5 minutes. When the pork is cooked through and the tofu is hot, lay on the chives (and sprouts), bring back to a brief boil, then turn off the heat.
- Serve in bowls or bring the pot to the table. Finish with sesame seeds and chili oil to taste. As you finish the pot, stir in rice for ojya porridge, or close with udon or glass noodles.
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Notes
Kimchi heat varies by brand. Use less brine for a spicier jar and more for a milder one so you can dial it in.
Swap the pork for thinly sliced chicken thigh or mixed-meat meatballs. With chicken, fry a little longer for safety.
If the pot tastes too sharp, add 1 tsp sugar or dissolve in miso to round it out. If it needs salt, add soy sauce by the teaspoon.
Firm tofu holds up better in the simmer. If using silken tofu, add it near the end so it keeps its shape.
Leftover broth keeps in the fridge until the next day. Reheat with shirataki or glass noodles and swirl in an egg for a quick bowl.
Time and temperature
Prep 10–15 min · Stir-fry aromatics and meat medium heat 3–5 min · Simmer broth medium-low ~5 min · Add tofu/veg 4–5 min · Finish chives briefly
Nutrition
500 kcal · Protein 28 g · Fat 32 g · Carbs 18 g
1 bowl with pork and tofu, estimate for 3–4 servings
Substitutes
- Pork belly → thinly sliced chicken thigh
- Firm tofu → silken tofu added near the end
- Shiitake → enoki or shimeji
- Chicken bouillon → dashi powder or plain stock
- Miso optional → skip for sharper kimchi flavor
Storage
Best the same day. Leftover broth and toppings keep refrigerated up to 1 day; reheat gently to a simmer. Do not freeze tofu-heavy leftovers (texture suffers). Use remaining soup for rice porridge or noodles next day.
FAQ
- Why is my kimchi nabe too sour or too spicy?
- Brand heat and brine strength vary. Cut back on kimchi brine, add 1 tsp sugar, or dissolve a spoon of miso to round sharp edges.
- Can I make kimchi nabe ahead of time?
- Prep vegetables and measure seasonings earlier, but stir-fry and simmer shortly before serving so tofu and chives stay fresh.
- What if I do not have kimchi brine?
- Use a bit more chopped kimchi and a splash of water plus soy; the flavor will be milder but still tasty.
- How do I keep the tofu from breaking?
- Prefer firm tofu and add it after the broth is seasoned; avoid aggressive stirring once it is in the pot.
- What is a good shime finish for leftovers?
- Stir cooked rice into the remaining broth for ojya, or cook udon or glass noodles in the pot for a second round.
Origin and history
Kimchi nabe is a hot pot beloved in Japanese homes, simmering napa cabbage kimchi with pork (or chicken) in a chicken-based broth. Influenced by Korean cooking yet built from supermarket kimchi and everyday ingredients, it has become a winter staple nationwide.
Heat, tang, and pork umami melt into the soup; tofu, negi, and chives make the table feel festive. Adjust spice with the amount of kimchi and brine, or soften the pot with a spoonful of miso.
This recipe is a basic 3–4 serving version. Stir-frying garlic, ginger, meat, and kimchi in sesame oil before adding liquid helps a home pot bloom with aroma. Ojya rice porridge or an udon finish after eating is highly recommended.