Korean Napa Cabbage Anchovy Stew
Baechu myeolchi jjigae is a homestyle Korean stew built on dried anchovy stock with napa cabbage as the main vegetable. Large dried anchovies and kelp are simmered for ten minutes to create a stock with deep umami, then strained for a clean base. Baby napa cabbage is cut into long vertical strips so the stems release their sweetness into the broth, naturally balancing the saltiness of the anchovy. Thick-cut tofu slabs are nestled between the cabbage pieces, and sliced onion adds another layer of sweetness. Diagonally cut cheongyang chili brings a sharp heat that enlivens the otherwise mild broth. Simmering for fifteen to twenty minutes allows the cabbage to soften fully and its sugars to dissolve into the liquid. The stew demonstrates a core principle of Korean home cooking: a well-made stock and a single good vegetable can produce depth without complicated seasoning.
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Instructions
- 1
Remove heads and guts from anchovies to reduce bitterness.
- 2
Boil anchovies in water for 8 minutes, then strain for stock.
- 3
Add cabbage and onion, then simmer 7 minutes for sweetness.
- 4
Add tofu, garlic, and soup soy sauce, and cook 4 more minutes.
- 5
Finish with chili and adjust seasoning with salt.
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