Description
A hearty, spicy Korean stew made with well-fermented kimchi, protein (beef, spam, or canned tuna), anchovy-based broth, tofu, and bold seasonings—rich, warming, and brimming with umami.
Ingredients
2 cups chopped well‑fermented kimchi
1 tablespoon minced garlic
½ pound protein: beef, spam, or canned tuna
⅓ cup kimchi brine
3 cups anchovy stock (or dashi or tablets dissolved in water)
1 tablespoon gochugaru (Korean red pepper flakes)
1 teaspoon sugar
Salt, to taste
½ package firm tofu, cubed
2 green onions, chopped (whites and greens separated)
Instructions
- Chop kimchi, slice green onions (separate whites and greens).
- Prepare anchovy stock: boil dried anchovies and kelp for 20 minutes or use tablets/dashi.
- Heat oil in a pot. Stir-fry kimchi and garlic for 2–3 minutes.
- Add protein and stir-fry another 2 minutes.
- Add kimchi brine and 1 cup stock. Simmer covered for 5 minutes.
- Add remaining 2 cups stock, gochugaru, and sugar. Adjust salt. Simmer 10 more minutes.
- Add tofu and green onion whites. Simmer 5 minutes until tofu is heated.
- Serve with green onion tops and optional sesame oil drizzle.
Notes
- Use well-fermented kimchi for best depth and sourness.
- Add noodles or vegetables for a heartier stew.
- Tofu should be added at the end to prevent breaking.
- Pairs well with steamed rice or can be made into a noodle soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stew
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 20mg
