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Restaurants›Baekjeong Temple City›Kimchi And Soybean Paste Stew Recipe

Kimchi And Soybean Paste Stew Recipe

Name: Baekjeong Temple Citys Kimchi And Soybean Paste Stew Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6 cups water; 6 cups anchovy stock (optional, replaces water); 12 each dried anchovies (if making anchovy stock); 1 piece kombu (dried kelp, optional for stock); 2 cups well-fermented napa cabbage kimchi, cut into bite-sized pieces; 1 cups kimchi juice (from the kimchi jar); 2 tbs doenjang (Korean soybean paste); 1 tsp gochujang (Korean chili paste, optional for heat); 1 each onion, medium, halved and thinly sliced; 4 cloves garlic cloves, minced; 3 stalks green onion (scallion), white and green parts separated, sliced; 1 tsp toasted sesame oil; 1 tsp soy sauce (for seasoning, low-sodium recommended); 1 tsp sugar (optional, to balance acidity); 14 oz firm tofu, drained and cut into 1-inch cubes; 6 oz pork belly or pork shoulder, thinly sliced (optional); 1 cup enoki or shiitake mushrooms, trimmed and separated (or mixed); 1 cup zucchini, halved lengthwise and sliced into half-moons (optional); 1 stalks green onion, sliced on the diagonal (for garnish); 1 tsp sesame seeds (optional); 1 tsp gochugaru (Korean red pepper flakes, optional)

Inspired by Baekjeong Temple City

Time35m

Serves4

Make Kimchi And Soybean Paste Stew Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Base

6 cups water

6 cups anchovy stock (optional, replaces water)

12 each dried anchovies (if making anchovy stock)

1 piece kombu (dried kelp, optional for stock)

Kimchi & Pastes

2 cups well-fermented napa cabbage kimchi, cut into bite-sized pieces

1 cups kimchi juice (from the kimchi jar)

2 tbs doenjang (Korean soybean paste)

1 tsp gochujang (Korean chili paste, optional for heat)

Aromatics & Flavoring

1 each onion, medium, halved and thinly sliced

4 cloves Garlic cloves, minced

3 stalks green onion (scallion), white and green parts separated, sliced

1 tsp toasted sesame oil

1 tsp soy sauce (for seasoning, low-sodium recommended)

1 tsp sugar (optional, to balance acidity)

Proteins & Add-ins

14 oz firm tofu, drained and cut into 1-inch cubes

6 oz pork belly or pork shoulder, thinly sliced (optional)

1 cup enoki or shiitake mushrooms, trimmed and separated (or mixed)

1 cup zucchini, halved lengthwise and sliced into half-moons (optional)

To Finish

1 stalks green onion, sliced on the diagonal (for garnish)

1 tsp Sesame seeds (optional)

1 tsp gochugaru (Korean red pepper flakes, optional)

Method

Broth & Base

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.

Kimchi & Pastes

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.

Aromatics & Flavoring

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.

Proteins & Add-ins

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.

To Finish

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.