Korean Kimchi Bean Sprout Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Sour kimchi is fried with chili flakes, anchovy stock goes on top, and 200 g of soybean sprouts follow.
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After that, the lid has one rule: if it goes on, it stays on until the sprouts are cooked, and if it is left off, it stays off the whole time. Lifting it halfway brings up a raw, beany smell.
Ingredients
Instructions
- 1
Cut 180 g well-fermented kimchi into 2 cm pieces, then slice 80 g onion into 1 cm strips.
Cut 30 g green onion on a wide diagonal and keep it aside so its fresh aroma is added at the end.
- 2
Set a pot over medium heat, add the kimchi and 1 tbsp gochugaru, and stir-fry for about 2 minutes.
Stir often until the kimchi looks glossy and red oil lightly coats the pot bottom without scorching.
- 3
Pour in 750 ml anchovy stock and bring it to a boil over high heat.
When it bubbles strongly, add the onion and 1 tbsp minced garlic, then lower to medium and simmer for 8 minutes.
- 4
When the onion turns translucent and the broth becomes clear red, add 200 g soybean sprouts.
Cover the pot and boil for 5 minutes without lifting the lid so the sprouts cook cleanly and stay crisp.
- 5
Spoon in 200 g soft tofu in large pieces and add 1 tbsp soup soy sauce.
Push the tofu gently into the broth instead of stirring hard, then simmer over medium heat for 4 more minutes.
- 6
Add the green onion and simmer for just 30 seconds, then check the seasoning.
If the kimchi tastes too mild or not sour enough, balance it with 1 tsp vinegar and serve the stew very hot.
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