Kimchi Jjigae

Serves 3–4

Ingredients

Stock

• 7 large dried anchovies, heads & guts removed

• 1 small piece daikon (about ¼ cup, thinly sliced)

• 1 sheet dried kelp (4 × 5 inches)

• 3 green onion

• 4 cups water

Stew Base

• 2 cups kimchi, cut into bite-size pieces

• ¾ cup kimchi juice

• 1 small onion, thinly sliced

• 1 small bundle enoki mushrooms, base trimmed, separated

• 1 Tbsp olive oil

• 1 Tbsp unsalted butter

Protein 

• 1 package silken tofu (8 oz), cut into large cubes

Seasoning Paste

• 1–1.5 Tbsp gochugaru (Korean chili flakes)

• 1 Tbsp gochujang

• 1 tsp soy sauce

• 1 tsp minced garlic

• Black pepper, to taste

• Optional: ½ tsp sugar

Finish

• 2 eggs

• 1–2 scallions, thinly sliced

• ½ green chili, sliced (optional)

• 1 tsp toasted sesame oil
  

Instructions

1. Make the Stock

1. Combine dried anchovies, radish, kelp, and green onion roots in a pot.

2. Add 4 cups water and bring to a boil.

3. Remove kelp after 10 minutes.

4. Reduce heat and simmer 15 minutes longer.

5. Strain and reserve the stock.

2. Build the Flavor Base

1. Heat the oil and butter in a medium pot over medium-high heat.

2. Add the sliced onion and enoki mushrooms. Sauté 2–3 minutes until softened.

3. Add the kimchi and a small pinch of gochugaru.

4. Cook 5–7 minutes until the kimchi softens and lightly caramelizes.

3. Add Seasoning

1. Stir in the seasoning paste until well combined.

2. Cook 1–2 minutes to activate the chili and deepen flavor.

4. Add Liquids and Tofu

1. Pour in the kimchi juice and 2–2½ cups of the prepared stock.

2. Add silken tofu, spooning broth over it rather than stirring (to keep cubes intact).

3. Bring to a boil, then reduce heat to medium.

4. Simmer 15 minutes.

5. Taste and adjust with soy sauce; add a small splash of vinegar only if your kimchi isn’t very sour.

5. Poach the Eggs

1. Create two shallow wells in the stew using a spoon.

2. Crack 2 eggs directly into the simmering broth.

3. Cover and cook 3–5 minutes, depending on how set you want the yolks.
   

• 3 minutes: runny yolk

• 5 minutes: soft-set

• 7 minutes: fully set

6. Finish

1. Add scallions and optional green chili.

2. Drizzle with sesame oil.

3. Serve bubbling hot over steamed rice.