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japanese-style kimchi one-pot

  • Serves: 4
  • Calories: 574 kcal
  • Total Time: 30 m
    • Prep: 10 m
    • Cook: 20 m
  • Japanese: Kimuchi-nabe
Japanese-Style Kimchi One-Pot
Ingredients Ingredients


Step 1

step 1:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

Step 2

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces. Cut the nira (garlic chives) into 4 in. pieces. Cut off the roots of the enoki mushrooms 1 1/4 in. from the end and cut the bunch in half.

Step 3

step 3:

Cut the pork into bite–sized pieces. Cut the kimchi into bite–sized pieces.

Step 4

step 4:

Heat the salad oil in a frying pan and sear the pork. After the pork changes color, add the kimchi and miso. Saute for a couple of minutes on medium heat.

Step 5

step 5:

Place the dried sea tangle in a pan. Add the Chinese soup stock (or chicken broth) and bring to a boil. Add the napa cabbage, tofu, enoki mushrooms, sauted pork and kimchi, and cover. Bring to a boil and cook for 5 minutes.

Step 6

step 6:

After boiling, add the garlic chives. Cover and boil for 2 minutes.

Step 7

step 7:

If you like, you can also add instant noodles last. After cooking, serve in individual serving bowls.



Kimchi one-pot dish originated in Korea and spread to Japan where it has become one of the most popular one-pot dishes served in the winter. It is extremely spicy and delicious.

Typical Meals – One-Pot Dishes


Int'l. recipes with a Japanese twist