Kimchi Nabe is a type of Japanese hot pot that uses kimchi to flavor the stock. You can make it mild by following the recipe as is, or heat it up by adding some kimchi base when preparing it.
Kimchi, despite its Korean origins, is very popular in Japan. Recipes using Kimchi are can be found everywhere and so I have posted a number of other kimchi recipes on this site including Buta Kimchi, Kimchi-jjigae, and Wagyu Kimchi Fried Rice.
If you have never tried kimchi because you can’t get past the smell or the thought of eating fermented cabbage, then Kimchi Nabe might be a great recipe to start with. And if you like other types of nabe, then you don’t want to miss out on this one.
The first time I heard about Nabe was when I asked about what Sumo wrestlers eat. It turns out that one of the most popular dishes eaten by Sumo wrestlers as part of their weight-gain diet is Chanko Nabe. Of course, the eat it in massive portions and there is no specific recipe, but it did get me looking into other types of Nabe that people enjoy in Japan.
I love Nabe, it’s delicious and can be made with many different bases such as soymilk, dashi, chicken stock, and even tomato soup. But if you are looking for a hot pot with a kick, then Kimchi Nabe is definitely the way to go.
Like with many hot pots, the recipe can be altered depending on vegetables you have. You can also add noodles to the stock when most of the ingredients have been eaten and then heat them up at serve them at the end of the meal. This is the authentic Japanese way to eat Nabe, and if you have room I highly recommend it.
This is another easy meal to prepare, so give it a try and let me know what you think!