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Kimchi Nabe Hotpot from Scratch

  • Author: Yuto Omura
  • Total Time: 35 minutes
  • Yield: 3 servings


Warm up on a cold winter's day with this delicious, warming and filling kimchi hotpot. Made with tender chicken thigh, firm tofu and packed with vegetables, it's not only tasty but nourishing too. The broth also contains a secret ingredient and you'll be surprised how well it goes!


  • 3 Cloves of Garlic
  • 1 tbsp Sesame oil
  • 200g (7oz) Cabbage Kimchi
  • 1/4 (30g) Leek / Long Onion
  • 200g (7oz) Beansprouts
  • ¼ cup (10g) Chinese Chives
  • 1½ cups (100g) Enoki Mushrooms (or your preferred mushroom)
  • 1¼ cups (100g) Hakusai (Napa/Chinese cabbage)
  • ½ lb (200g) Chicken Thigh
  • 5oz (150g) Firm Tofu
  • 0.4 cups (100ml) Beer *secret ingredient!
  • 1 tbsp Awase Miso paste
  • 1 tbsp Tsuyu


  1. First, slice the garlic and fry in a deep pan or pot with 1 tbsp of sesame oil.
  2. Wash your vegetables and set the Chinese chive aside for now.
  3. Prepare the meat and vegetables while the garlic is cooking. Roughly cut the Chinese cabbage and slice the spring onion diagonally into slanted pieces. Cut the ends off the enoki mushrooms and cut the chicken thigh into bitesize pieces. (I recommend removing the skin for this recipe to avoid rubbery chicken. Alternatively, you can add it with the garlic first to seal the edges and crisp up the skin.)
  4. When the garlic is golden, add 200g of kimchi to the pot.
  5. Add your Chinese cabbage, spring onion, enoki mushrooms and beansprouts to the pot with 1 tbsp of tsuyu sauce.
  6. Add 100ml of beer and 1 tbsp of miso paste to the pot and mix.
  7. Next add the chicken to the pot.
  8. Put the lid on and cook for 10 mins on a low heat.
  9. After 10 mins, cut the firm tofu into cubes and add it to the pot. Simmer with the lid for another 10 mins. (20 mins simmering in total)
  10. Cut the Chinese chives into 5cm long pieces.
  11. Mix well, you can serve up individual portions or serve it in the pot in "help yourself" sharing style.
  12. Garnish with the Chinese chives and enjoy by itself or with a bowl of rice!


As this dish is a bit spicy, it goes well with rice. But you can always add noodles to the pot if you wish.

If you can't find Chinese chives, regular chives are also okay.

You can use another meat instead of chicken, this dish is usually made with pork belly. You can also use seafood! And if you want to completely omit meat and make a vegetarian version it will still be tasty.

If you don't want to use alcohol in your cooking, you can use non-alcoholic beer too. If you really don't want to use beer at all you can replace the beer with water or even dashi stock / chicken stock for a deeper flavour.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Mains
  • Method: Simmering
  • Cuisine: Japanese

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