The Ultimate Kimchi Nabe Or Best Kimchi Jjigae 日式泡菜火鍋 (Oil-Free, GF, Paleo)


Every Saturday is always a special day for my family. We would pick a fancy place to eat out so that we could spend time and enjoy a delicious meal together after a long week. It was one of our favorite family tradition. Somehow, not surprisingly, all our family activities involved food.

Tucked behind our church chapel in the busy streets of Wanchai, is a small, unknown korean restaurant. There is about 8 small tables crowded together, just enough for a handful of people to sit down. This has to be one of the best Korean restaurant I have eaten at. We discovered this “gem” after a church meeting a couple years back on accident. One of the best accidents ever 🙂

One of our favorite meals on the menu is a pork and potato stew. I remember being really eager to try this after seeing it on the menu, despite my parents’ skepticism. It turned out to exceed all our expectations. The spicy broth had so much depth of flavor to it with the addition of pork bones, spices and vegetables. That was the the day I discovered my love for stews. There is just something about meat falling off the bone, the sweet -spicy combination that really is amazingly satisfying.

Another popular classic Korean stew is kimchi jigae (Korean fermented cabbage stew). I have to admit that I haven’t been able to appreciate the sharp sourness that comes from the addition of aged fermented cabbage. When Zoe came across this rather unusual fusion Japanese-Korean, we both agreed to give this version a try.

The result exceeded our expectations.

I really enjoyed this particular recipe. The addition of miso really makes so much difference. It balances the tanginess and blends all the flavors really well.

If you’re looking for a good kimchi jigae recipe I would definitely recommend this Japanese-Korean fusion version. If you can satisfy two picker eaters like Zoe and I, it is really saying something.


Adapted from justonecookbook

Ingredients – Serves 2

  • 1 cup kimchi, chopped
  • 4 green onions, cut into 2-3″ slices
  • 1 chicken breast, sliced thinly  (or 1 Can Salmon or Tuna)
  • 2 cups dashi broth (3/4 -1 tsp powder with 2 cups of water) OR Chicken Broth

Optional Add-ins: *Feel free to replace or omit any of the vegetable*

  • 1/4 pack of firm tofu
  • Cabbage
  • Enoki
  • Carrots
  • Bean Sprouts
  • Spinach


  • 1 tbsp honey (or regular sugar)
  • 1/2 tbsp gochujang
  • 1/2 tbsp miso
  • 1/2 tbsp soy sauce

*Make sure you check the packaging to see if gochujang, miso paste is gluten free*

How to Make:

  1. Heat a pot over medium heat. Add in the chicken and fry until the chicken just turns white.
  2. Next add in the kimchi and the green onion. Stir fry for 3 minutes.
  3. Add in the gochujang and honey. Pour over dashi stock.
  4. Cover and bring to boil. Once boiling, reduce to low and cook for another 3 minutes.
  5. Mix in soy sauce and miso. Make sure the miso is dissolved.
  6. Add in the rest of the vegetables and cook over medium heat for 5 minutes until all ingredients are tender.
  7. Taste and season the stock to taste, adding more salt if needed (every brand of miso paste has different levels of saltiness).
  8. Serve warm with rice.


Gluten Free: Gochujang is NOT GF, but you can find alternatives if you are gluten free:

  1. Purchase GF Gochujang
  2. Make your own Gochujang: Option 1 Option 2


Zoe  &  Mia

One Comment Add yours

  1. Wow it looks really delicious Mia! Thanks so much for trying my recipe and I’m really happy to hear you liked this Japanese take on Kimchi Jjigae. Thank you for linking back to my post too. 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s