Kimchi stew with anchovies and perilla oil is a classic Korean southern style kimchi jjigae. This comforting Korean stew requires a long simmering time and uses two different type of oils. Learn how to make it easily at home.

A ladle of anchovy kimchi stew and toful in a pot is ready to serve.

As I was a kid I used to think my mother was the best cook in the entire country. I eventually learned that there was a better cook than my mother. It was my aunt, “Emo”. This anchovy kimchi stew (myulchi kimchi jjigae, 멸치김치찌개) recipe is from her.

Kimchi Stew Recipe from My Aunt (Emo)

She was my mother’s older sister; 9 years older. She was very talented in cooking, sewing, quilting, needle work, crafting, and you name it. Her house was decorated with many of handmade crafts that she created. She was like the 80’s Korean version of Martha Stewart if I can describe her more correctly.

I had a chance visiting her with my mother when I was about 14-15 yrs old. She made this anchovy kimchi stew and I still remember how much I enjoyed it that day.

My mother also often made kimchi stew with dried anchovies since it is common to simmer extremely sour kimchi with dried anchovies in the southern part of South Korea. However my emo’s version was so much tastier. Sorry mom! This is one of my favorite Korean stews.

Kimchi jjigae made with dried anchovies and tofu is served in a blue pot.

Emo added the fragrant wild perilla oil mixed with non-fragrant oil in the stew to bring the depth to this homey comfort stew. She also simmered it for a long time, more than an hour, which makes the texture of kimchi super tender and soft.

In fact I love her kimchi jjigae so much, that I couldn’t decide if I like her stew better than the typical Korean kimchi stew made with pork.

You will taste and understand how dried anchovies and perilla oil can add the umami flavor to the stew and deepens the taste without being fishy.

How to make Anchovy Kimchi Stew

This is a cherished family recipe that I would like to share with you. If you are kimchi stew (kimchi jjigae) lover, try it. You won’t regret it. I will share a few recipe tips to make this stew extra-delicious.


Anchovy Kimchi Stew

You will need to remove the head and the gunk of the dried anchovies, then toast them for 1-2 minutes. This will remove the fish smell.


Anchovy Kimchi Stew

Use very sour cabbage kimchi. Mine was made about 6 months ago. Slice anyway you like. I like mine to have vertical length.


These two oils are the key point of the stew.

  • Wild perilla oil (deul-girum, 들기름)
  • grapeseed oil (or other non-fragrant oil)

If you can’t find the perilla oil, replace with more grapeseed oil. Do not substitute with sesame oil. They are not the same.

Toss kimchi, anchovies, and oils together in a stew pot.

Add some kimchi juice.


If your kimchi is very sour, adding a little sweetness will cut down the acidic taste in the stew.

Add water, cover, and bring to a gentle boil. Turn the heat to low and simmer for 1 hour.

Season with Korean soy sauce for soup if needed.


Add some chunks for tofu, if you like, and sprinkle a little bit of Koran chili flakes. Heat through for about 10 minutes or so.


Anchovy Kimchi Stew is simmered with tofu and served with rice and roasted seaweed.

The long simmering of dried anchovies does harmonize with the sour kimchi. This stew is truly lovely. And you know what? This stew tastes even better next day. So make a batch ahead of time

What to serve with Kimchi Jjigae

Rice is a must. Typically this type of homey kimchi stew is often served with Homemade Roasted Seaweed together. It makes kimchi stew meal so comforting – in southern way.

Rice and kimchi stew is served together with roasted seaweed together.
Korean kimchi stew made with dried anchovies and perilla oil

Anchovy Kimchi Stew (Myulchi Kimchi Jjigae)

Kimchi stew with anchovies is a classic Korean southern style kimchi jjigae. This comforting Korean stew requires a long simmering time and uses two different type of oils.
5 from 1 rating


  • 10-15 Dried Large Anchovies, cleaned
  • 1 head sour cabbage kimchi, sliced
  • 2 teaspoon wild perilla oil
  • 2 teaspoon non-fragrant oil
  • 1/3 cup kimchi juice
  • 1 tablespoon honey, optional
  • 3-4 cups water
  • Korean soup soy sauce (gukganjang)
  • 1/2 block tofu, diced (optional)
  • 1/2 tablespoon Koran chili flakes (gochugaru)
  • 1-2 green onion, chopped


  • Toast the dried anchovies in a bare soup pot over med-high heat for 1-2 minutes. Add the kimchi and oils to the pot. Toss well to coat the kimchi and anchovies.
  • Pour the kimchi juice and water. Add honey if your kimchi is extremely sour. Bring to a gentle boil, cover and reduce the heat to low. Simmer for 1 hour.
  • Season the stew with Korean soy sauce for soup if needed.
  • Add the tofu, if using, and Korean chili flakes. Stir and simmer another 10 minutes. Sprinkle the green onion and serve warm. The stew tastes even better on the next day.
Calories: 36kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 6mg, Potassium: 7mg, Fiber: 1g, Sugar: 4g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.