Savory Anchovy and Radish Kimchi Stew
Savory Anchovy and Radish Kimchi Stew
#AnchovyRecipe #ChonggakKimchiRecipe #MakingAnchovyChonggakKaleKimchiStew #RadishAnchovyKimchiStew #AnchovyRadishKimchiJjim
If you have aged chonggak kimchi (ponytail radish kimchi) and well-fermented kale kimchi, you can make a wonderfully rich and savory kimchi stew or ‘jjim’ (braised dish). This recipe uniquely uses anchovies instead of pork, creating a deep, comforting flavor without needing a separate anchovy broth. The anchovies meld with the kimchi, adding a special umami depth. In our home, we tend to make kimchi stews with less water and fewer additions like tofu, to really savor the kimchi’s original taste and concentrated broth. This dish looks like a kimchi jjim but is actually a unique kimchi stew made with anchovies, chonggak kimchi, and kale. It’s simple to make and offers a delightful home-cooked meal experience.
Ingredients- 500g well-fermented Chonggak Kimchi (ponytail radish kimchi)
- 100g well-fermented Kale Kimchi
- 4 Tbsp medium-sized dried anchovies (for stir-frying, guts and heads removed)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy sauce)
- 2 Tbsp plum extract (maesilcheong)
- 1 tsp sugar
- 700ml water
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
In a pot, add the aged chonggak kimchi and the well-fermented kale kimchi, cut into bite-sized pieces. Don’t forget to pour in all the kimchi juice – it’s key to a deep flavor.
Step 2
Add the minced garlic, the cleaned anchovies (with guts and heads removed), and the plum extract to the pot. The plum extract will add a touch of sweetness and depth.
Step 3
Drizzle about 1-2 tablespoons of sesame oil over the ingredients. This will enhance the overall aroma and flavor of the dish.
Step 4
Pour in 700ml of water and bring to a rolling boil over high heat. Let it boil vigorously until the kimchi starts to soften and the broth is bubbling energetically. Start with high heat for a quick boil.
Step 5
Once the stew is boiling vigorously, reduce the heat to medium-low and let it simmer gently. Continue to cook until the anchovies and kimchi have melded, creating a deep, rich color. This slow simmering allows the flavors to fully develop into a delicious Anchovy Chonggak Kale Kimchi Stew. Taste the stew, and if it needs more seasoning, you can add a little extra sugar to balance the flavors.
Step 6
The kimchi should be very tender, and the savory flavor of the anchovies will be completely infused into the broth, to the point where the anchovies themselves are barely visible. It will resemble a rich kimchi jjim but with the unique, savory depth from the anchovies.
Step 7
Ladle the finished Anchovy Chonggak Kale Kimchi Stew generously into serving bowls. This special kimchi stew, made with anchovies, is incredibly satisfying and perfect with rice – a true ‘rice thief’! Even if you don’t have chonggak kimchi, you can adapt this recipe with well-aged regular kimchi for a similarly delicious result that will have you finishing your rice in no time!
