- 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
- 2 scallions chopped
- Drizzle of sesame oil
- 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.
- 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.*
- 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.*
- 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.
- 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.
- 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.
- 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.
- 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.*
* 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