Kimchi Stew Recipe

Combine base flavors

In a bowl, whisk together gochujang, gochugaru, soy sauce, and fish sauce with about 2 tablespoons of the broth or water to make a smooth paste. Set aside.

Pour 4 cups water or stock into a medium-large pot and bring to a gentle simmer over medium heat.

Add the chopped kimchi and any reserved kimchi juice to the simmering liquid. Stir to combine and bring back to a gentle simmer.

Heat 1 tablespoon oil in a small skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 4–5 minutes.

Add minced garlic and ginger to the onion and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir the cooked aromatics into the simmering pot with the kimchi. Add the prepared gochujang mixture and stir until evenly distributed. If the kimchi is very acidic, add 1 teaspoon sugar to balance the flavors.

If using pork: add the thinly sliced pork to the pot. Push the pork pieces into the broth so they cook through; simmer gently until pork is cooked through, about 6–8 minutes depending on thickness.

If using tofu: gently add tofu cubes to the pot after pork is cooked (or instead of pork). Simmer 3–5 minutes to warm through and let tofu absorb flavors.

Add the sliced mushrooms and the white parts of the green onions. Simmer 3–4 minutes until mushrooms are tender.

Taste the stew and adjust seasoning: add more soy sauce for saltiness, fish sauce for umami, or a pinch more gochugaru for heat.

Ladle stew into bowls. Drizzle each bowl with a few drops of sesame oil, sprinkle toasted sesame seeds, and scatter the green parts of the sliced green onions on top.

Finish with a grind of black pepper. Serve hot with steamed rice and optional banchan (side dishes).