Anchovy Kimchi Stew (Myulchi Kimchi Jjigae)
Kimchi stew with anchovies is a classic Korean southern style kimchi jjigae. This comforting Korean stew requires a long simmering time and uses two different type of oils.
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10-15 dried large anchovies (cleaned)
- 1 head sour cabbage kimchi (sliced)
- 2 teaspoon wild perilla oil
- 2 teaspoon non-fragrant oil
- 1/3 cup kimchi juice
- 1 tablespoon honey (optional)
- 3-4 cups water
- Korean soup soy sauce (gukganjang)
- 1/2 block tofu (diced (optional))
- 1/2 tablespoon Korean chili flakes (gochugaru)
- 1-2 green onion (chopped)
Instructions
- 1
Toast the dried anchovies in a bare soup pot over med-high heat for 1-2 minutes. Add the kimchi and oils to the pot. Toss well to coat the kimchi and anchovies.
- 2
Pour the kimchi juice and water. Add honey if your kimchi is extremely sour. Bring to a gentle boil, cover and reduce the heat to low. Simmer for 1 hour.
- 3
Season the stew with Korean soy sauce for soup if needed.
- 4
Add the tofu, if using, and Korean chili flakes. Stir and simmer another 10 minutes. Sprinkle the green onion and serve warm. The stew tastes even better on the next day.