Kimchi Stew Recipe

It was a chilly Tuesday evening, and the aroma of garlic, kimchi, and savory broth began to fill my kitchen. I decided to try Mandy’s Kimchi Stew recipe, and let me tell you, it was a fantastic choice! My family, who are always eager to try new dishes, especially loved this one. The perfect balance of spicy, sour, and umami flavors made it incredibly comforting. Even my youngest, who can be a bit picky, enjoyed the milder broth with tofu. This Kimchi Stew recipe is now a regular in our rotation – it’s easy to make, packed with flavor, and genuinely warms you from the inside out. If you’re looking for a delicious and authentic taste of Korean comfort food, look no further. This recipe delivers on all fronts, and I’m excited to share my experience and guide you through making this delightful dish yourself.

Ingredients

The beauty of Kimchi Stew, or Kimchi Jjigae as it’s known in Korean, lies in its simple yet powerful ingredients. Each component plays a vital role in creating the complex flavor profile that makes this dish so irresistible. Let’s delve into each ingredient to understand its purpose and explore potential variations.

Sesame Oil: This aromatic oil is the foundation of our flavor base. Two tablespoons might seem like a generous amount, but sesame oil has a distinctive nutty and toasted flavor that blooms beautifully when heated. It’s crucial for building the initial savory depth of the stew and sets the stage for the other ingredients to shine. When choosing sesame oil, opt for toasted sesame oil for a richer flavor compared to light sesame oil. If you don’t have sesame oil on hand, you could use another neutral oil like vegetable oil or canola oil as a substitute, but you will miss out on that signature nutty aroma. For an even deeper sesame flavor, consider adding a drizzle of sesame oil right before serving.

Onion: A medium-sized yellow onion, thinly sliced, is the aromatic backbone of this stew. Onions, when sautéed, release their natural sweetness and umami, contributing to the overall savory profile. Thinly slicing the onion ensures it cooks down quickly and evenly, melding seamlessly into the stew. While yellow onions are classic, you could also experiment with white onions or even shallots for a slightly milder or more delicate flavor. Don’t rush the onion-sautéing process; allowing it to soften and become translucent before adding other ingredients is essential for building flavor.

Garlic: Three cloves of minced garlic are essential for that pungent, savory kick that is characteristic of Korean cuisine. Garlic is a powerhouse of flavor, adding both sharpness and depth to the stew. Mincing the garlic releases its aromas and flavors more effectively than simply chopping it. Fresh garlic is always preferred for its vibrant taste. If you’re in a pinch, you can use pre-minced garlic from a jar, but be aware that the flavor might be less intense. For a bolder garlic flavor, you can even add an extra clove or two. Remember not to burn the garlic when sautéing, as it can become bitter. Sautéing it gently in sesame oil until fragrant is key.

Kimchi (and Juices): The star of the show, of course, is kimchi! One cup of chopped kimchi, along with its flavorful juices, provides the signature sour, spicy, and fermented notes that define Kimchi Stew. The type of kimchi you use will significantly impact the final flavor. Well-fermented, aged kimchi will have a more intense sour and complex flavor, while fresher kimchi will be milder and crunchier. Using mature kimchi is generally recommended for stews as its robust flavor stands up well to cooking. When chopping the kimchi, aim for bite-sized pieces for easy eating. Crucially, don’t discard the kimchi juices! These juices are packed with fermented flavor and add depth and tanginess to the stew. Experimenting with different types of kimchi, such as Napa cabbage kimchi (Baechu Kimchi) or radish kimchi (Kakdugi), can also lead to interesting variations in flavor. For those who prefer a less spicy stew, you can use milder kimchi varieties or rinse the kimchi briefly before chopping to reduce some of the heat. However, the spice is an integral part of the Kimchi Stew experience.

Sugar: One teaspoon of sugar might seem surprising in a savory stew, but it plays a crucial role in balancing the flavors. Sugar helps to tame the sourness of the kimchi, enhances the savory notes, and creates a more harmonious overall flavor profile. A small amount of sugar can significantly elevate the complexity of the dish. You can use granulated white sugar, brown sugar, or even a touch of honey or maple syrup as alternatives. The key is to use it sparingly to enhance, not sweeten, the stew.

Dashi or Fish Stock: Two and a half cups of dashi or fish stock provide the liquid base and umami depth for the stew. Dashi is a Japanese soup stock typically made from dried kelp (kombu) and dried bonito flakes (katsuobushi). It has a delicate yet deeply savory flavor that is perfect for Kimchi Stew. If you can find dashi powder or dashi bags, they are convenient options. Alternatively, you can make dashi from scratch, which involves simmering kombu and katsuobushi in water. If dashi is not readily available, fish stock is a good substitute. Choose a good quality fish stock that is not overly salty. Chicken broth or vegetable broth can also be used in a pinch, but they will alter the flavor profile slightly, making it less traditionally Korean. For a vegetarian version, use vegetable dashi (made with kombu and dried shiitake mushrooms) or a flavorful vegetable broth.

Soy Sauce: Two tablespoons of soy sauce add saltiness and umami richness to the stew. Soy sauce is a fundamental ingredient in Korean cuisine and contributes to the overall savory and complex flavor profile. Choose a good quality soy sauce. Korean soy sauce (Ganjang) is traditionally used, but Japanese soy sauce (Shoyu) or Chinese light soy sauce are also suitable alternatives. Low-sodium soy sauce can be used if you are watching your sodium intake, and you can adjust the saltiness to taste later in the cooking process.

Red Chili Flakes (Gochugaru): One tablespoon of red chili flakes, specifically Korean gochugaru, provides the essential spicy kick and vibrant red color to the stew. Gochugaru is different from regular chili flakes; it has a fruity, smoky flavor and a moderate heat level. It’s what gives Kimchi Stew its signature warmth and depth of flavor. You can find gochugaru at Asian grocery stores or online. If you can’t find gochugaru, you can use a combination of regular chili flakes and a pinch of paprika for color and a slightly smoky note. Adjust the amount of chili flakes to your spice preference. For a milder stew, use less gochugaru or remove some of the seeds. For a spicier stew, add more gochugaru or even incorporate a pinch of gochujang (Korean chili paste) for extra heat and depth.

Canned Tuna (Drained): One can of drained tuna adds protein and a savory, slightly fishy flavor to the stew. Tuna is a popular and convenient addition to Kimchi Stew in Korean households. It adds a richness and substance to the stew, making it more hearty and satisfying. Canned tuna in oil or water can be used; make sure to drain it well before adding it to the stew. For a vegetarian version, you can omit the tuna and increase the amount of tofu or add other protein sources like mushrooms or vegan meat substitutes. Alternatively, you could use pork, beef, or seafood like clams or shrimp for a more traditional meat or seafood-based Kimchi Stew.

Tofu Block (Firm or Extra-Firm): Half a pound of firm or extra-firm tofu, cut into thick slices, provides a satisfying and protein-rich element to the stew. Tofu absorbs the flavorful broth beautifully and adds a soft and creamy texture. Firm or extra-firm tofu holds its shape well during cooking and is ideal for stews. Drain the tofu well and press out excess water before cutting it into slices. You can also pan-fry or bake the tofu lightly before adding it to the stew for a firmer texture and slightly nutty flavor. Silken tofu is not recommended as it is too delicate and will likely fall apart in the stew.

Green Onion and Chili Pepper (Optional Garnish): Thinly sliced green onions and chili peppers are optional garnishes that add a fresh, vibrant touch and a final burst of flavor and color to the stew. Green onions provide a mild oniony freshness, while chili peppers add extra heat and visual appeal. Korean green chili peppers (Cheongyang chili peppers) are commonly used for garnish, but you can use any type of chili pepper according to your spice preference. These garnishes are best added right before serving to maintain their freshness and vibrancy.

Instructions

Making Kimchi Stew is surprisingly straightforward, and the cooking process is relatively quick. Follow these step-by-step instructions to create a flavorful and comforting pot of Kimchi Jjigae.

Step 1: Sauté Aromatics in Sesame Oil

Begin by placing a pot or Dutch oven over medium heat. Add 2 tablespoons of sesame oil to the pot and let it heat up until it shimmers slightly. This usually takes just a minute or two. The aroma of sesame oil heating up is the first sign of deliciousness to come! Once the oil is hot, add the thinly sliced onion and minced garlic to the pot. Sauté the onion and garlic for about 5 minutes, stirring frequently with a wooden spoon or spatula. The goal is to soften the onion and garlic and release their aromatic compounds. They should become translucent and fragrant but not browned or burnt. This step is crucial for building the flavor base of the stew. Be mindful of the heat and adjust it as needed to prevent the garlic from burning. The aroma in your kitchen should be becoming wonderfully savory and inviting.

Step 2: Add Kimchi and Sauté

After sautéing the onion and garlic for 5 minutes, add the chopped kimchi (including its juices) to the pot. Continue to sauté the kimchi along with the onions and garlic for another 5 minutes, stirring frequently. This step allows the kimchi to further develop its flavor and meld with the aromatics. The kimchi will soften slightly and its sour and spicy aromas will become more pronounced. Sautéing the kimchi also helps to deepen its flavor and create a richer, more complex stew. Make sure to scrape up any browned bits from the bottom of the pot as you stir, as these flavorful bits will enhance the overall taste of the stew.

Step 3: Add Seasonings and Broth

Now it’s time to build the main body of the stew. Add 1 teaspoon of sugar, 2 ½ cups of dashi or fish stock, 2 tablespoons of soy sauce, and 1 tablespoon of red chili flakes (gochugaru) to the pot. Stir well to combine all the ingredients and ensure the sugar and soy sauce are evenly distributed. The broth will now take on a beautiful reddish hue from the kimchi and chili flakes. Bring the mixture to a simmer over medium-high heat. Once it starts to simmer, reduce the heat to medium-low and let it cook for 10 minutes, allowing the flavors to meld and deepen. Simmering allows the ingredients to infuse the broth and create a richer, more flavorful stew. Taste the broth at this point and adjust the seasonings as needed. You may want to add a little more soy sauce for saltiness, sugar for sweetness, or chili flakes for spice, depending on your preference and the kimchi you are using.

Step 4: Add Tuna and Simmer

After simmering for 10 minutes, add the drained canned tuna to the pot. Gently stir the tuna into the stew, breaking it up slightly as you stir. Continue to simmer the stew for another 5 minutes. The tuna will heat through and its savory flavor will infuse into the broth. Simmering for this additional time allows the tuna to become fully incorporated into the stew and for the flavors to further meld together.

Step 5: Add Tofu and Serve

Right before serving, gently add the thick slices of tofu to the stew. Simmer for just a couple of minutes, until the tofu is heated through. Avoid overcooking the tofu, as it can become rubbery. You just want to warm it up and allow it to absorb some of the flavorful broth. Ladle the Kimchi Stew into bowls and garnish with thinly sliced green onions and optional chili peppers. Serve immediately while hot. The tofu is best added at the very end to maintain its soft texture and prevent it from becoming too firm. Garnishing with fresh green onions and chili peppers adds a final touch of freshness and flavor.

Step 6: Enjoy!

Serve your delicious homemade Kimchi Stew hot with a bowl of steamed rice. The combination of the spicy, sour, and savory broth, tender tofu, and flavorful kimchi is incredibly comforting and satisfying. This Kimchi Stew is perfect for a cozy weeknight dinner or a weekend gathering. Enjoy the fruits of your labor and savor the authentic flavors of Korean cuisine!

Nutrition Facts

(Approximate values per serving)

Servings: 4

Calories: 207 kcal

Please note that these are approximate values and can vary based on specific ingredient brands, portion sizes, and variations in the recipe. This nutrition information is intended as a general guide.

Kimchi Stew, while flavorful and comforting, can also be a relatively healthy dish. It is packed with nutrients from the kimchi, tofu, and vegetables.

• Kimchi: Kimchi is a fermented food, rich in probiotics, which are beneficial bacteria that promote gut health. It is also a good source of vitamins, particularly vitamin K and vitamin C, and minerals like iron and calcium. Fermentation also enhances the bioavailability of nutrients in cabbage and other vegetables used in kimchi.
• Tofu: Tofu is a plant-based protein source that is low in calories and fat and high in protein and iron. It also contains essential amino acids and minerals like calcium and manganese.
• Onion and Garlic: These aromatics are rich in antioxidants and have various health benefits. They contribute to the overall nutritional value of the stew.
• Dashi/Fish Stock: Provides minerals and hydration. Fish stock can also contain collagen and other beneficial compounds.
• Sesame Oil: Contains healthy fats and antioxidants.

While Kimchi Stew offers nutritional benefits, it’s also important to be mindful of the sodium content, primarily from soy sauce and kimchi. Using low-sodium soy sauce and controlling the amount of kimchi can help manage sodium levels. Overall, Kimchi Stew can be a part of a balanced and healthy diet when enjoyed in moderation.

Preparation Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Kimchi Stew is a remarkably quick and easy dish to prepare, making it ideal for busy weeknights. The active cooking time is relatively short, around 15 minutes, with minimal prep work required. Most of the preparation involves chopping vegetables and gathering ingredients. The quick cooking time is one of the reasons why Kimchi Stew is such a popular and convenient meal. It’s a flavorful and satisfying dish that can be on the table in just about half an hour from start to finish. This makes it a great option when you’re short on time but still crave a delicious and home-cooked meal. The fast preparation time doesn’t compromise on flavor; the simmering process allows the ingredients to meld together beautifully in a short amount of time.

How to Serve Kimchi Stew

Kimchi Stew is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your Kimchi Stew experience:

• With Steamed Rice: The most classic and essential accompaniment to Kimchi Stew is a bowl of hot, fluffy steamed rice. The rice soaks up the flavorful broth and provides a perfect textural contrast to the stew. Short-grain white rice is traditionally served with Korean dishes.
• Banchan (Korean Side Dishes): Complete your Korean meal by serving Kimchi Stew with a selection of Banchan, or Korean side dishes. Popular banchan that pair well with Kimchi Stew include:
  • Kongnamul Muchim (Seasoned Soybean Sprouts): A refreshing and crunchy side dish.
  • Sigeumchi Namul (Seasoned Spinach): A simple and nutritious spinach salad.
  • Gyeran Mari (Rolled Omelet): A savory and fluffy egg dish.
  • Japchae (Glass Noodles with Vegetables and Meat): For a more elaborate meal, Japchae adds a sweet and savory noodle element.
  • Kimchi (Different Varieties): Serving different types of kimchi alongside your Kimchi Stew offers a variety of flavors and textures.
• Toppings and Garnishes: Enhance the flavor and presentation of your Kimchi Stew with various toppings and garnishes:
  • Green Onions (already included in recipe): Provide a fresh and mild oniony flavor.
  • Chili Peppers (already included in recipe, optional): Add extra heat and visual appeal.
  • Sesame Seeds: Sprinkle toasted sesame seeds for added nutty flavor and texture.
  • Enoki Mushrooms: Add enoki mushrooms during the last few minutes of cooking for a delicate texture and mild flavor.
  • Glass Noodles (Dangmyeon): Add pre-soaked glass noodles to the stew during the last few minutes of cooking for a satisfying noodle element.
  • Cheese: For a fusion twist, a slice of American cheese or shredded mozzarella melted on top adds a creamy and gooey element.
• Serving Occasions: Kimchi Stew is perfect for various occasions:
  • Weeknight Dinners: Quick and easy to prepare, ideal for busy weeknights.
  • Cool Weather Meals: Warming and comforting, perfect for chilly evenings.
  • Casual Gatherings: A flavorful and satisfying dish to share with friends and family.
  • Korean Food Nights: A must-have dish for any Korean food themed meal.
  • Leftovers: Kimchi Stew tastes even better the next day as the flavors meld further overnight. It’s great for meal prepping and enjoying leftovers for lunch.

Additional Tips for Perfect Kimchi Stew

To ensure your Kimchi Stew is a resounding success, consider these helpful tips:

1. Use Well-Fermented Kimchi: The flavor of your Kimchi Stew heavily relies on the quality and fermentation of your kimchi. Well-fermented, aged kimchi will have a more intense sour and complex flavor, resulting in a richer and more flavorful stew. If your kimchi is too fresh and mild, the stew might lack depth. If using younger kimchi, consider adding a tablespoon of kimchi juice from a jar of aged kimchi, if available, to boost the flavor.
2. Don’t Skimp on the Sautéing: Sautéing the onion, garlic, and kimchi in sesame oil is a crucial step for building flavor. Don’t rush this process. Allow the onions to soften and become translucent, and sauté the kimchi until it slightly caramelizes around the edges. This step unlocks deeper flavors and creates a richer base for the stew.
3. Adjust Spice Level to Your Preference: Kimchi Stew is traditionally spicy, but you can easily adjust the spice level to your liking. Start with the recommended amount of gochugaru (red chili flakes) and taste as you go. If you prefer a milder stew, use less gochugaru or remove some of the seeds. For a spicier stew, add more gochugaru or incorporate gochujang (Korean chili paste) for extra heat and depth. You can also serve extra gochugaru or chili paste on the side for those who want to customize their spice level.
4. Simmer for Flavor Development: Simmering the stew for the recommended time is essential for allowing the flavors to meld and deepen. Don’t rush the simmering process. Gentle simmering allows the ingredients to infuse the broth and create a more complex and harmonious flavor profile. Longer simmering, even up to 30 minutes, can further enhance the flavor, especially if you desire a richer, more concentrated broth.
5. Experiment with Protein Variations: While tuna and tofu are featured in this recipe, Kimchi Stew is incredibly versatile and can be made with various protein sources. Feel free to experiment with other options such as:
   • Pork Belly or Pork Shoulder: Thinly sliced pork belly or shoulder is a classic addition to Kimchi Stew, adding richness and savory flavor.
   • Beef: Thinly sliced beef, such as ribeye or sirloin, can also be used.
   • Seafood: Clams, shrimp, or mussels are delicious seafood additions that complement the kimchi flavor.
   • Mushrooms: For a vegetarian or vegan option, add various mushrooms like shiitake, enoki, or oyster mushrooms for umami and texture.
   • Vegan Meat Substitutes: Vegan meat substitutes like soy curls or plant-based sausage can also be used for a hearty vegan Kimchi Stew.

Frequently Asked Questions (FAQ)

Q1: Can I make Kimchi Stew vegetarian or vegan?

A: Yes, Kimchi Stew can easily be adapted to be vegetarian or vegan. To make it vegetarian, simply omit the tuna and ensure your dashi or stock is vegetarian (vegetable dashi or vegetable broth). For a vegan version, also ensure that your kimchi is vegan (some kimchi contains fish sauce). Increase the amount of tofu or add other plant-based protein sources like mushrooms, vegan meat substitutes, or beans to make it more substantial. Vegetable dashi made from kombu and dried shiitake mushrooms is an excellent vegan broth option.

Q2: Can I use different types of kimchi?

A: Absolutely! Using different types of kimchi will result in variations in flavor and texture. Napa cabbage kimchi (Baechu Kimchi) is the most common type used in Kimchi Stew. However, you can experiment with other kimchi varieties such as radish kimchi (Kakdugi), cucumber kimchi (Oi Kimchi), or even mustard leaf kimchi (Gat Kimchi). Each type will impart a unique flavor profile. For example, radish kimchi will add a slightly crunchy texture and a different kind of spice.

Q3: Can I make Kimchi Stew ahead of time?

A: Yes, Kimchi Stew is a great make-ahead dish! In fact, many people find that the flavors of Kimchi Stew actually improve overnight as they meld together further. You can prepare the stew up to 2-3 days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat it gently on the stovetop or in the microwave. The tofu is best added or reheated separately to maintain its texture, or added during the last few minutes of reheating.

Q4: What can I substitute for dashi or fish stock?

A: If you don’t have dashi or fish stock, you can use other broth options. Chicken broth or vegetable broth are good substitutes, although they will slightly alter the flavor profile, making it less authentically Korean. For a vegetarian option, vegetable broth or a flavorful mushroom broth are good choices. In a pinch, you can even use water, but the stew will be less flavorful, so consider adding a bit more soy sauce or a dash of umami-rich seasoning like MSG (monosodium glutamate) or nutritional yeast to compensate.

Q5: How do I store leftover Kimchi Stew?

A: To store leftover Kimchi Stew, let it cool down completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze Kimchi Stew for up to 2-3 months. When freezing, be aware that the texture of the tofu might change slightly upon thawing, becoming a bit more porous. Thaw frozen Kimchi Stew in the refrigerator overnight before reheating. Reheat gently on the stovetop or in the microwave until heated through.

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