Hotpot, Kimchi Gyoza Nabe

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 sauceuse tamari for gluten-free substitute

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)

Wash and cut the vegetables. For the scallions, cut into 2-inch pieces, and keep the green stems for later

In a large hotpot or donabe, heat the oil, onion, and the white pieces of the green onions over medium heat. Add the kimchi and stir together. Add the gochuhang and heat for another 30 seconds. Add the hot pepper flakes and granulated sugar, and mix all together until well-blended.

Add the 4 cups of vegetable stock, cover with a lid, and let simmer. Reduce heat to medium-low, and add the soy sauce and miso. Let the miso dissolve first on a ladle with some broth.

Add the carrots, daikon, and the tough part of the Napa cabbage, and cook covered for about 10 minutes on low to medium heat. Add the leafy part of the Napa cabbage, the mushrooms, and tofu.

Add the vegetable goyza (no need to defrost frozen ones), and cook for 5 minutes over medium-low heat.

Serve and top with green onions. Add toasted sesame seeds if desired.

Note: Gyoza are also known as dumplings or pot stickers and can be found in the frozen section of most stores. Other ingredients can be found at any Asian supermarket.

A donabe is an earthenware pot that is used in Japan to make one-pot meals. It can be found online. Search for donabe.

Serves 4

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Hotpot, Kimchi Gyoza Nabe