Kimchi Stew Recipe

Prepare broth

In a medium pot, combine 6 cups water and 2 cups anchovy stock or low-sodium chicken broth. Bring to a gentle simmer over medium heat.

Add chopped kimchi and 1 cup reserved kimchi juice to the simmering broth. Stir and allow the mixture to come back to a simmer.

While broth heats, warm 1 tablespoon vegetable oil in a separate skillet over medium-high heat. Add minced garlic (3 tsp) and minced ginger (1 tsp) and sauté 30–45 seconds until fragrant.

Add thinly sliced pork (8 oz) to the skillet. Sauté until pork is mostly cooked through, about 3–4 minutes, breaking larger pieces apart. Transfer pork, garlic, and ginger into the simmering kimchi broth.

Whisk gochugaru (2 tbs), gochujang (1 tbs), soy sauce (1 tbs), fish sauce (1 tsp), and sugar (1 tsp) with a small amount of hot broth to dissolve the pastes, then stir the mixture back into the pot. Taste and add 1/2 tsp salt and 1/4 tsp black pepper as needed.

Add sliced onion (1 cup) and optional mushrooms (1 cup) to the pot. Simmer uncovered for 8–10 minutes so flavors meld and vegetables soften.

Gently slide cubed tofu (14 oz) into the stew and simmer 3–5 minutes just to heat through and allow tofu to absorb flavor. Avoid vigorous stirring to keep tofu intact.

Add green onion pieces (3 stalks) in the last 1–2 minutes of cooking so they remain bright and slightly crisp.

Turn off heat and drizzle 1 tsp sesame oil over the stew. Stir gently to distribute.

Ladle kimchi stew into bowls, sprinkle toasted sesame seeds (1 tsp) and optional sliced jalapeño or Korean green chili to taste. Serve hot with steamed rice.