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🌍Authentic Korean recipe from a Korea-based creator — ingredients and steps translated below
4.3K views👍 108
풀씨의요리노트(pulssi's cook)

Recipe Information

Recipe Available
Video-Specific Recipe

Anchovy Kimchi Stew

Cultural Context

Anchovy Kimchi Stew, or Myeolchi Kimchi Jjigae, is a beloved dish in Korean cuisine, typically enjoyed during colder months. It showcases the umami-rich flavor of anchovies paired with the tangy, fermented taste of kimchi, making it a comforting meal. This stew reflects the Korean tradition of using available ingredients, and variations exist across households. Today, it's appreciated not only in Korea but also by global fans of Korean food, often served with rice for a hearty dinner.

KoreanKRmain
45 min
medium
4 servings
Servings4
1/4 head napa cabbage (kimchi)
anchovies
1.5 tablespoons sugar
2 tablespoons cooking oil
2 tablespoons perilla oil
rice washing water
minced garlic
minced green onion
sliced chili (to taste)

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein with a nutty flavor, while silken tofu is often less expensive.

gochugaru

🥗Healthier: smoked paprika

💰Cheaper: red pepper flakes

Smoked paprika provides a similar flavor profile, while red pepper flakes are often cheaper.

1

If the kimchi has a lot of filling, lightly remove some and cut off the head part, then arrange it neatly in a pot.

2

Add a little sugar, 2 tablespoons of cooking oil, 2 tablespoons of perilla oil, and pour rice washing water until the kimchi is about half submerged, then simmer until most of the liquid is gone.

3

Once the liquid is almost gone and the kimchi is well-cooked, turn off the heat and add minced garlic, minced green onion, and sliced chili, then mix well before serving.

Cooking Techniques

sautéingstewing

Equipment Needed

pot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

fishsoy

Also Known As

Myeolchi Kimchi Jjigae

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