Chewy Vienna Sausage Kimchi Stew
Super Simple Dinner Menu: How to Make Vienna Sausage Kimchi Stew
Tonight, when you’re craving a warm and spicy soup, here’s a super simple Kimchi Stew recipe perfect for making with Vienna sausages and aged kimchi from your fridge. Even without complicated steps, you can achieve a deep and refreshing flavor, making it the best choice for busy nights or when you need to prepare a meal in a hurry. This delicious Kimchi Stew is a guaranteed rice thief – shall we make it together right now?
Main Ingredients- 15 Vienna sausages
- 1 cup well-fermented kimchi (aged kimchi)
- 1 Tbsp sesame oil
- 1 Tbsp anchovy sauce (fish sauce)
- 500ml anchovy and kelp broth
Cooking Instructions
Step 1
First, prepare 1 cup of well-fermented kimchi, which is the key to the flavor of this stew. Chop the kimchi into pieces about 1-2 cm long, rather than very finely. Heat 1 Tbsp of sesame oil in a ttukbaegi (earthenware pot) and add the chopped kimchi. Stir-fry the kimchi over medium heat until fragrant and slightly softened. It’s important to use the kimchi’s original seasoning and juice for a deep flavor! The taste of Kimchi Stew varies greatly depending on how well the kimchi is fermented; using well-aged kimchi is crucial for deliciousness. If your kimchi isn’t sour enough, adding 1-2 Tbsp of vinegar can help achieve the desired tanginess.
Step 2
Prepare 500ml of broth made by simmering anchovies and kelp. For Kimchi Stew without pork, using broth significantly enhances the depth and richness of the soup. (Store-bought broth can also be used.)
Step 3
Pour the prepared anchovy and kelp broth into the stir-fried kimchi. Let it simmer over medium-low heat until the kimchi becomes tender and well-integrated into the liquid. Simmering until the kimchi is sufficiently soft is essential for bringing out the stew’s savory flavor.
Step 4
When the kimchi has softened nicely, add 1 Tbsp of anchovy sauce. It’s best to start with a lighter seasoning because Vienna sausages also contain salt, and you don’t want the stew to become too salty later. Anchovy sauce adds umami, but you can substitute it with Korean soup soy sauce if preferred.
Step 5
Now, add the Vienna sausages to the Kimchi Stew. Continue to simmer over medium-low heat for at least 10 minutes after adding the sausages. This longer cooking time allows the sausages to become plump and chewy, and their juices will meld into the stew, enhancing its flavor and aroma.
Step 6
Skim off any foam that rises to the surface while the stew is cooking. Finally, reduce the heat to low and let it simmer gently for about 5 minutes. Before turning off the heat, taste the stew and adjust the seasoning with Korean soup soy sauce or salt if needed. Your super simple Vienna Sausage Kimchi Stew is now ready!
Step 7
The finished Kimchi Stew is spicy yet offers a clean and refreshing taste, distinctly different from pork-based Kimchi Stew. The chewiness of the Vienna sausages and the tanginess of the kimchi harmonize beautifully, stimulating your appetite.
Step 8
Ladle this delicious Kimchi Stew generously over a bowl of hot rice and mix it in – you’ll find your rice disappears in no time! When you’re tired of pork Kimchi Stew, or when you want to create a satisfying meal with leftover ingredients, give this clean-tasting Vienna Sausage Kimchi Stew a try. You won’t regret it!
