Kimchi And Soybean Paste Stew Recipe

Make stock (if using)

If you choose anchovy-kelp stock, place 12 dried anchovies (guts removed) and 1 piece kombu in a saucepan with 6 cups cold water. Bring to a gentle simmer over medium heat. Remove kombu just before it boils and simmer 8–10 minutes. Strain out anchovies and set stock aside. If not using, use 6 cups water.

In a medium pot (about 3–4 quart), add the prepared stock or water, kimchi (2 cups) and 1 cup kimchi juice. Bring to a medium-high heat until it comes to a light boil.

Whisk the 2 tablespoons doenjang into a small ladleful of hot broth until fully dissolved and smooth, then stir back into the pot. If you want a spicier, deeper red stew, stir in 1 teaspoon gochujang as well. Taste after the pastes dissolve and adjust seasoning gradually.

Add the sliced half onion, minced garlic (4 cloves), and the white parts of the green onions to the pot. Reduce heat to medium-low and simmer 8–10 minutes so the onion softens and flavors meld.

Stir in 1 teaspoon soy sauce, 1 teaspoon sugar (optional), and 1 teaspoon toasted sesame oil. These fine-tune saltiness and round the kimchi acidity. Taste and adjust: add a bit more soy sauce for saltiness, or a pinch more sugar if kimchi is very sharp.

If using pork, add the thinly sliced pork (6 oz) to the simmering stew. Stir and simmer for 3–4 minutes until pork is nearly cooked through.

Add the cubed tofu (14 oz) gently to the pot and the mushrooms (1 cup) and zucchini (if using). Simmer 4–6 minutes more so tofu warms through and vegetables soften but keep texture.

Taste the stew and adjust: add a touch more doenjang (½ tsp) if you want deeper savory flavor, or ½–1 tsp soy sauce for salt. If it’s too salty, add a little water or a splash more kimchi juice if available.

Turn off the heat. Stir in the sliced green onion tops, sprinkle sesame seeds and a pinch of gochugaru if desired. Serve hot, ideally with steamed rice.