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A pot of Korean kimchi stew with tofu, sliced beef, green onions, and spices is being stirred with a wooden spoon.

Kimchi Stew

Mandy Applegate
If you're looking to warm up with a hearty and flavorful dish, Kimchi Stew is perfect. It’s a traditional Korean recipe that blends sour kimchi with rich, savory ingredients to create a comforting meal. It's perfect for those cooler evenings or whenever you need a little nourishment to warm your soul.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 207 kcal

Ingredients
 
 

  • 2 tablespoons sesame oil
  • 1 onion sliced thinly
  • 3 garlic cloves minced
  • 1 cup kimchi chopped (+juices)
  • 1 teaspoon sugar
  • 2 ½ cups dashi or fish stock
  • 2 tablespoons soy sauce
  • 1 tablespoon red chili flakes
  • 1 canned tuna drained
  • ½ pound tofu block cut in thick slices
  • 1 green onion chili pepper optional, for garnish

Instructions
 

  • Add sesame oil to a pot over medium heat.
    2 tablespoons sesame oil
  • Once the oil is hot, add the onion, garlic and kimchi (plus the juices) and cook for about 5 minutes, stirring often to ensure even cooking.
    1 onion, 3 garlic cloves, 1 cup kimchi
  • Add the sugar, dashi, soy sauce, chili flakes and tuna and cook for 10 more minutes.
    1 teaspoon sugar, 2 ½ cups dashi or fish stock, 2 tablespoons soy sauce, 1 tablespoon red chili flakes, 1 canned tuna
  • Right before serving, add the tofu slices and serve with green onions.
    ½ pound tofu block, 1 green onion

Notes

  • Kimchi Quality: The better your kimchi, the better your stew. If you can, get your hands on some homemade or store-bought kimchi that’s nicely fermented. More sour, more flavor!
  • Adjust the Heat: If you’re sensitive to spice, you can reduce the amount of chili flakes (or gochugaru). Conversely, if you’re a heat seeker, feel free to amp it up with extra chili flakes or chili powder!
  • Fish Stock vs. Dashi: I prefer using dashi for its umami punch, but fish stock works great too. Each brings a slightly different depth of flavor.
  • Extra Veggies: Feel free to toss in some shiitake mushrooms, napa cabbage, or daikon radish for extra texture and taste.
  • Tofu: Silken tofu is lovely for a softer texture, but if you like it firmer, go for medium or firm tofu.
  • Other Meats: Pork belly or beef slices make great alternatives to tuna in kimchi stew. Just cook them thoroughly before adding the rest of the ingredients.
  • Gluten-Free: Kimchi stew can be gluten-free, but you have to make sure that the kimchi, soy sauce, and any broth you use are gluten-free. Always check the labels to be sure.

Storage Instructions

  • Refrigerate: Let the stew cool down to room temperature before popping it into an airtight container. It will keep in the fridge for up to three days. 
  • Reheat: When you’re ready to enjoy it again, just reheat it gently on the stove or in the microwave. Just like that, you're ready for another cozy meal!

Nutrition

Calories: 207kcalCarbohydrates: 9gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 1261mgPotassium: 365mgFiber: 2gSugar: 3gVitamin A: 681IUVitamin C: 3mgCalcium: 155mgIron: 3mg
Keyword kimchi stew
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