fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
recipe card kimchi stew

Kimchi Stew

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours
  • Total Time: 42 minute
  • Yield: serves 4-6 1x
  • Category: soups/stews
  • Cuisine: Korean

Ingredients

Scale

For Stew:

  • 2 cups water
  • 12 large dried anchovies (use a little more if your anchovies are smaller)
  • 1 4” x 4” piece of kombu kelp (about the size of your hand)
  • ½ cup diced onion (about ¼ large onion)
  • 1 tablespoon neutral oil
  • 3 large cloves garlic, minced
  • 4 ounces pork belly
  • 2 ounces smoked sausages (I used a Japanese brand. You can substitute them with some kielbasa)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons korean chile flakes (optional for extra heat)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • ½ cups kimchee
  • 1 package silken tofu (about 7 ounces)
  • 1 ounce baby spinach (1 handful)
  • 2 eggs

Garnish:

  • 2 scallions chopped
  • Drizzle of sesame oil

Instructions

  1. Take the guts out of the anchovies by pulling at the center of the anchovy. This is a hard black piece which you should be able to easily remove and discard.
  2. Cut the pork belly chunk into thin bite sized pieces. Set aside. Cut the smoked sausages into small slices or chunks depending on the shape.*
  3. Put the water, anchovies, and kelp in a small saucepan and bring to a simmer over medium high heat. Cover with a lid and reduce heat to medium. Simmer for 20 minutes. Remove from heat, strain the solids through a colander and set the broth aside.*
  4. Heat a 2 quart saucepan or pot over medium high heat. Add the oil, the onion, and the garlic. Saute for 2-3 minutes until the onion starts to soften. Stir in the pork belly and continue to cook for another minute. 
  5. Add the kimchi, the sesame oil, soy sauce, salt, sugar, and ground black pepper. Cook for another minute and then add the reserved stock. Stir to combine.
  6. Then add the sausage and the tofu. Use a wooden spoon or chopsticks to break up the tofu into large chunks about 2 inches in size.
  7. Let the mixture come up to a simmer and then lower the heat to medium and then cover with a lid and cook for 3-4 minutes, until everything is piping hot.
  8. Add the spinach and stir to wilt. Crack the eggs into the stew, garnish with the scallions, drizzle with a little more sesame oil, and serve immediately.*

Notes

* You can substitute any type of pork you have on hand, keeping in mind a cut with some fat will probably give you more flavor. 

*The leftover kelp and the anchovies are perfectly edible. Try sauteing them with some sesame oil, a little garlic, soy sauce, and chilies. If that is not your thing, save it for a nutritious pet snack.

*Traditionally, the stew is not cooked once the egg is dropped in. The residual heat from the stew cooks the egg slightly, like a very soft poached egg. If you prefer your egg firmer, continue cooking the stew for another minute or two after adding the egg.

Keywords: kimchi, kimchi stew