Go Back
+ servings
Korean kimchi stew made with dried anchovies and perilla oil

Anchovy Kimchi Stew (Myulchi Kimchi Jjigae)

Print Recipe
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.
Course Stew
Cuisine Korean
Keyword anchovy, comfort food, dried anchovy, kimchi jjigae, kimchi stew, soft tofu
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 36
Author Holly Ford

Ingredients

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.

Nutrition

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