Warm up with a bowl of Spicy Seafood Kimchi Nabe, a flavorful Japanese hot pot made with kimchi, fresh seafood, tofu, and vegetables. This easy-to-make dish is packed with umami and spice, perfect for cold days. Plus, we’ll show you how to turn the leftover broth into a delicious rice or noodle dish at the end!
Kimchi Nabe
Difficulty: ★★☆☆☆3-4
servings20
minutes30
minutesIngredients
- Seafood & Protein:
5–7 oz (150–200g) clams (asari)
(substitute: mussels or omit if unavailable)2 fillets of cod (tara), cut into 3–4 pieces
（substitute: Any firm white fish like halibut or tilapia)1 tbsp sake (A) (to remove fishy smell)
5–7 oz (150–200g) frozen seafood mix or shrimp, thawed
- Vegetables & Tofu:
1 bag (7 oz / 200g) bean sprouts (use soybean sprouts if available)
1 stalk green onion (naga negi), diagonally sliced
(substitute: leek or scallions)1/8 head Napa cabbage, chopped
1/2 pack enoki mushrooms, root trimmed & separated
(substitute: shiitake or button mushrooms)1/2 block firm tofu, cut into 4 pieces
- Seasoning & Broth:
1/2 tsp minced garlic (or grated)
1/2 tsp minced ginger (or grated)
1/2 tbsp sesame oil
5 oz (150g) kimchi, chopped
3 tbsp sake (B)
2 tbsp gochujang (Korean chili paste) (adjust to spice level)
4 cups (960ml) water
1–2 tbsp soy sauce (adjust to taste)
1/2–1 tbsp chicken bouillon powder (or chicken base)
Directions
- Prepare the Seafood
Purge the clams by soaking them in salted water for 1–2 hours to remove sand.
Cut the cod fillets into bite-sized pieces and sprinkle with 1 tbsp sake (A) to remove any odor. Let sit for 5 minutes, then pat dry.
If using frozen seafood, thaw and drain excess liquid. - Prepare the Vegetables & Tofu
Slice the green onion diagonally.
Chop the Napa cabbage into bite-sized pieces.
Trim and separate the enoki mushrooms.
Cut the tofu into quarters. - Sauté the Aromatics & Kimchi
Heat sesame oil in a large pot over medium heat.
Add minced garlic and ginger, stirring until fragrant (about 30 seconds).
Add kimchi and stir-fry for 2 minutes to enhance the flavor.
Stir in sake (B) and gochujang, cooking for another 30 seconds. - Build the Broth & Add Seafood
Pour in water, soy sauce, and chicken bouillon powder.
Bring to a gentle boil, then add clams and cod pieces.
Skim off any foam that rises to the surface for a cleaner broth. - Add Vegetables & Simmer
Add Napa cabbage, green onion, bean sprouts, mushrooms, and tofu.
Let everything simmer for 5–7 minutes until the vegetables soften.
Finally, add thawed seafood mix or shrimp, cooking for 2 more minutes. - Serve and Enjoy!
Ladle into bowls and serve immediately. Enjoy with steamed rice or as is! - Optional: Make Rice or Udon Noodles at the End
Rice Finish: Add cooked rice and a beaten egg into the remaining broth, stir, and cook for 2 minutes for a creamy porridge.
Udon Finish: Boil udon noodles separately and mix into the broth for a flavorful ramen-style dish.
Notes
- ✔ Adjust spice levels: If you prefer a milder taste, reduce the amount of gochujang or use mild kimchi.
✔ For extra umami: Add a small piece of kombu (dried kelp) while simmering the broth.
✔ For a richer broth: Stir in 1 tbsp miso paste for added depth.
✔ Storage: Leftovers can be stored in the refrigerator for up to 2 days and reheated.