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.