Miij’s Easy Kimchi Stew

Miij’s Easy Kimchi Stew (makes about 4-6 servings):

Drizzle of sesame oil

1.5 lbs pork shoulder, sliced into 1 inch pieces (you can also use 2 cans of tuna)

2 cups kimchi, roughly sliced

2 cups anchovy stock (recipe here) or you can also use water with a splash of fish sauce or these handy anchovy stock tablets)

2-3 garlic cloves, minced

1 tsp soy sauce

1 tsp Korean red pepper flakes (gochugaru)

2 TBSP Korean red pepper paste (gochujang)

Couple pinches of sugar

1 tube of soft tofu (11 oz)

2 scallions, sliced

Step 1. In a pot over medium heat, add sesame oil, meat, kimchi (along with any juices), and anchovy stock. Bring to a boil and then simmer on medium-low heat.

Step 2. Add garlic, soy sauce, red pepper flakes, red pepper paste, and sugar. Mix and taste to adjust to your liking. I like it punchy, tangy, and savory. Continue to simmer to let the flavors meld together.

Step 3. Add soft tofu and scallions, simmer for another minute and serve hot with rice!

Optional tip: Try adding eggplant, fennel, or sweet potato to your stew. I’ve tried all of these variations and it’s a delicious way to riff off this foundational kimchi stew recipe and make use of whatever you have in the fridge!