Korean Kimchi Bean Sprout Stew
This stew brings together fermented kimchi and soybean sprouts in an anchovy stock base for a broth that is both refreshing and spicy. The sprouts retain a slight crunch and release a clean flavor that tempers the kimchi's sharp tang. Soft tofu melts into the stew, providing creaminess, while onion and green onion add background sweetness. Seasoned with soup soy sauce and gochugaru, it is a lighter-style jjigae often enjoyed as a morning-after remedy.
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Instructions
- 1
Cut kimchi into bite-size pieces and chop onion and green onion into large chunks.
- 2
Add kimchi and chili flakes to a pot and stir-fry for 2 minutes to mellow sourness.
- 3
Pour in anchovy stock; once boiling, add onion and garlic and simmer for 8 minutes.
- 4
Add soybean sprouts, cover, and boil for 5 minutes.
- 5
Add tofu and soup soy sauce, cook 4 more minutes, then finish with green onion.
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