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.
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.
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.
Recipe Tip 1: TOAST THE DRIED ANCHOVIES
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.
Recipe Tip 2: USE VERY SOUR KIMCHI
Use very sour cabbage kimchi. Mine was made about 6 months ago. Slice anyway you like. I like mine to have vertical length.
Recipe Tip 3: USE TWO DIFFERENT OILS
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.
Recipe Tip 4: ADD A LITTLE HONEY OR SUGAR
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.
Recipe Tip 5: TOFU IS AN OPTIONAL BUT RECOMMENDED
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.
Done~!
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.
Anchovy Kimchi Stew (Myulchi Kimchi Jjigae)
Ingredients
- 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
- 1-2 green onion chopped
Instructions
- 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.
Such an interesting dish! You know more ways to use kimchi than anyone!
I love kimchi stew. I’m a bit surprised that your mom did not add perilla oil like your aunt. Did your aunt guard the recipe like a secret until later?
I don’t think my aunt guarded the recipe from her. My mother didn’t use any of oil in her stew because she liked it that way. Adding the perilla oil in the kimchi stew was not common in the south, but not heard of either.
All your dishes look amazing. Shames it’s difficult to get ingredients where I live in uk.
http://www.onesliceoflemon.com
Perilla oil sounds like something I should try hunting for Holly. In the meantime, I will try with grape seed oil as suggested 🙂
Hi! Just made your recipe today, it was amazing! BTW, what is the stab pan you used? Seems like perfect for winter stews!
Hi Daria
Great to hear that your loved this stew. The pot I used is the Staub. I got it from William-Sonoma. I love it. Perfect for Korean stews.