Kimchi Jjigae

Broth – 4–5 medium or large dried anchovies (see Tip) – 3 cups water – 1 small piece dashima (dried kelp; optional) Stew – 2 cups packed fully fermented napa cabbage kimchi – 1 tablespoon sesame oil or neutral cooking oil


– 1–3 teaspoons gochugaru – 1 clove garlic – 6 ounces medium-firm tofu, sliced into 1/2-inch thick slab – 2 scallions, roughly chopped – Pinch of salt (optional; see Tip) – Ground pepper to taste

To prepare broth: Clean anchovies by opening the belly of each one and scraping the guts out (leave the heads on). Place the cleaned anchovies in a medium pot.


Add water and dried kelp (if using); bring to a boil. Reduce heat to medium-high and boil, uncovered, for 10 minutes. 

Remove and discard the anchovies (and kelp, if using). Transfer the broth to a bowl. Wipe out the pot. 

To prepare stew: Chop kimchi into bite-size pieces. Reserve 1/2 cup juice from the kimchi, if available. Heat oil in the pot over medium-high heat. 

Add the kimchi, gochugaru to taste and garlic. Cook, stirring, until the kimchi is softened and translucent, about 5 minutes. 

Add the anchovy broth and any reserved kimchi juice; bring to a boil. Reduce heat to medium, cover and simmer for about 15 minutes.

 Add tofu and scallions; cook until the tofu is heated through, about 5 minutes. Season with salt, if desired, and pepper to taste. Serve while bubbling hot with a bowl of rice.

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