Spicy and Deep Flavored Kimchi Stew: An Easy Recipe for Beginners
Banggu Codakji’s Cooking #4: Delicious Kimchi Stew Anyone Can Make
Hello everyone! This is ‘Banggu Codakji’. Today, I’m introducing a Kimchi Stew that even beginner cooks can easily make. Let’s create a satisfying meal with this classic Korean comfort food!
Main Ingredients- 1/4 head of well-fermented kimchi (aged kimchi recommended!)
- 1/2 block of tofu
- A little bit of green onion (sliced diagonally)
- 5 Tbsp cooking oil
For the Broth- 1/2 cup kimchi brine
- 1 bowl of rice water (enough to cover the kimchi)
Seasoning & Others- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- Sugar (to adjust sourness)
- 1/2 cup kimchi brine
- 1 bowl of rice water (enough to cover the kimchi)
Seasoning & Others- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- Sugar (to adjust sourness)
Cooking Instructions
Step 1
First, prepare the kimchi. Don’t discard the stem and core parts as they add great flavor. Cut the kimchi into roughly three equal sections, and then into bite-sized pieces.
Step 2
Wash the green onion and slice it diagonally into about 5cm lengths. If the green onion is thick, making a small slit lengthwise can be helpful.
Step 3
Get your pot ready for the kimchi stew. Add 5 tablespoons of cooking oil (about 1/4 cup) to the pot. If you don’t have a measuring cup, about 5 regular spoons should be sufficient.
Step 4
Add the sliced green onions to the pot and stir-fry them over medium heat to release their aroma. Be careful not to burn them. Once you hear a ‘sizzling’ sound, reduce the heat to medium-low and continue to stir-fry for about 30 seconds. This step creates ‘green onion oil’, which adds a deeper flavor to the stew.
Step 5
Once the green onion oil is ready, immediately add the prepared kimchi to the pot. Stir-fry together for about 1 minute over medium heat. Ensure the kimchi is well coated with the oil.
Step 6
After stir-frying the kimchi for about 1 minute, add 2 tablespoons of perilla oil and continue to stir-fry until the kimchi softens. The nutty aroma of perilla oil complements the kimchi beautifully.
Step 7
Now, lower the heat to low and stir-fry the kimchi until it becomes slightly translucent throughout. This process took about 7 minutes. Once the kimchi turns a lighter, more translucent color and softens, it’s ready for the next step.
Step 8
While the kimchi is stir-frying, slice the half block of tofu into approximately 1.5cm thick pieces. If you feel uneasy about slicing with the heat on, you can temporarily turn off the stove. Now, let’s focus and make some delicious stew!
Step 9
Add the sliced tofu to the pot, followed by 1 tablespoon of minced garlic, 1/2 cup of kimchi brine, and rice water. Add just enough rice water to cover the kimchi initially; you can add more later to adjust the consistency. Once all ingredients are in, turn the heat to high. Bring it to a boil, then simmer for about 15 minutes.
Step 10
Occasionally stir the stew while it’s boiling to prevent it from sticking to the bottom. If the broth reduces too much, add the remaining rice water little by little.
Step 11
After adjusting the broth’s consistency with the rice water, it’s time to taste and season. Take a small sip of the broth to check the flavor.
Step 12
Since I used 3-year-old aged kimchi for this recipe, it was quite sour! If your kimchi is too sour, you can add a little sugar to balance the flavor. After adding sugar and simmering for another minute, ladle the delicious kimchi stew into a bowl. Serve it with a bowl of hot rice for a perfect meal! Enjoy!
