Korean Kimchi Bean Sprout Stew
Quick answer
This jjigae simmers fermented kimchi and soybean sprouts in an anchovy-based stock for a broth that is both refreshing and sharply spiced.
What makes this special
- Kimchi-kongnamul-jjigae balances chili heat with the crisp, refreshing bite of bean sprouts.
- Bean sprout juices balance kimchi heat with a cooling note
- Keeping the lid on prevents the sprouts from turning bitter
Key ingredients
Core cooking flow
- 1 Cut 180 g well-fermented kimchi into 2 cm pieces, then slice 80 g onion into 1 cm strips.
- 2 Set a pot over medium heat, add the kimchi and 1 tbsp gochugaru, and stir-fry for about 2 minutes.
- 3 Pour in 750 ml anchovy stock and bring it to a boil over high heat.
This jjigae simmers fermented kimchi and soybean sprouts in an anchovy-based stock for a broth that is both refreshing and sharply spiced. The soybean sprouts contribute a crisp bite and a clean, neutral flavor that tempers the kimchi's fermented tang and chili heat, keeping the overall taste from feeling one-dimensional. Soft tofu adds creaminess and a gentle texture contrast, while onion provides background sweetness and green onion brings a fresh, aromatic note. Soup soy sauce and gochugaru are used to season, producing a clear, clean spiciness without muddying the broth. In Korean households, this jjigae is frequently eaten in the morning or as a hangover remedy, valued for its simplicity and its ability to settle the stomach while still delivering a satisfying depth of flavor.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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