Ingredient List

  • Qty:5 medium
  • Qty:3cups
  • Qty:1 small piece, dried
  • Qty:2 1/2cups
  • Qty:1tbsp
  • Qty:1tbsp
  • Qty:3, minced
  • Qty:6 ounces, sliced into 1/2-inch slabs
  • Qty:2
  • Qty:2tsps
  • Qty:2tsps
  • Qty:To taste
  • Qty:To taste


To make the broth:

  1. Clean anchovies by opening the bellies and scraping out the guts while leaving the heads on.
  2. Place clean anchovies in medium pot, cover with water, and dried kelp.
  3. Bring to a boil, reduce to medium-high heat and simmer for 10 minutes, uncovered.
  4. Strain the broth into a bowl and wipe out the pot.

To prepare the stew:

  1. Chop kimchi into bite-size pieces and reserve ½ cup of the kimchi juice.
  2. Heat oil in pot over medium-high heat.
  3. Add kimchi gochugaru and garlic.
  4. Cook while stirring until kimchi is softened, approximately 5 minutes.
  5. Add the anchovy broth and reserved kimchi juice; bring to boil.
  6. Reduce heat to medium and simmer for about 15 minutes.
  7. Add tofu and scallions and cook until tofu is heated through, approximately 5 minutes.
  8. Season with soy sauce, fish sauce, salt, and pepper as needed.
  9. Serve soup over a bowl of rice.

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