Kimchi Stew Recipe

Make stock

Place 6 cups water in a medium pot. Add dried anchovies (or kombu for vegetarian), smashed garlic cloves, and ginger if using. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook 10 minutes to extract flavor.

If using kombu, remove it after 8–10 minutes to prevent sliminess. Strain out anchovies/garlic (you can leave small bits if you like more texture), reserving the clear broth in the pot.

Add the 3 cups chopped kimchi and 1 cup kimchi juice to the simmering broth. Stir to combine and simmer 5 minutes to mellow the kimchi's rawness.

Stir in 1 tablespoon gochugaru, 1 teaspoon gochujang (if using), and 2 teaspoons soy sauce or fish sauce. Taste the broth and adjust saltiness — add up to 1 teaspoon salt if needed.

Continue simmering gently for 5 minutes so flavors marry and color deepens.

Add thinly sliced pork belly (or tofu for vegetarian) to the pot. Simmer until pork is cooked through and tender, about 6–8 minutes for thin slices (if using tofu, simmer gently 3–4 minutes just to heat).

Add sliced mushrooms and zucchini/radish and cook 3–4 minutes until vegetables are tender-crisp.

Gently slide in tofu cubes and simmer 2–3 minutes to warm without breaking them up. Taste and adjust seasoning with additional salt or soy/fish sauce if needed.

Slice scallion whites and add during the final 1–2 minutes of cooking; reserve greens for garnish.

Turn off the heat and stir in 1 teaspoon sesame oil. Ladle stew into bowls.

Top with sliced scallion greens and sprinkle with toasted sesame seeds and a grind of black pepper. Serve hot with steamed rice and optional side dishes.