Anchovy Kimchi Stew (Myulchi Kimchi Jjigae)

Method4 steps · about 1 hr 20 min

1. 1

   Step 1: Toast the dried anchovies (10-15) 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.

   Uses 10-15 dried large anchovies (cleaned) · 1 head sour cabbage kimchi (sliced) · 2 teaspoon wild perilla oil · 2 teaspoon non-fragrant oil

2. 2

   Step 2: Pour the kimchi juice (1/3 cup) and water (3-4 cups). Add honey (1 tablespoon) if your kimchi is extremely sour. Bring to a gentle boil, cover and reduce the heat to low. Simmer for 1 hour.

   Simmer kimchi stew · 60 minUses 1/3 cup kimchi juice · 1 tablespoon honey (optional) · 3-4 cups water

3. 3

   Step 3: Season the stew with Korean soy sauce for soup if needed.

   Uses Korean soup soy sauce (gukganjang)

4. 4

   Step 4: Add the tofu (1/2), if using, and Korean chili flakes (1/2 tablespoon). Stir and simmer another 10 minutes. Sprinkle the green onion (1-2) and serve warm. The stew tastes even better on the next day.

   Simmer with tofu · 10 minUses 1/2 block tofu (diced (optional)) · 1/2 tablespoon Korean chili flakes (gochugaru) · 1-2 green onion (chopped)