Shrimp Kimchi Stew: A Flavorful Twist
Shrimp Kimchi Stew: Why Didn’t I Add This Sooner?!
Experience the ultimate Kimchi Jjigae! This recipe elevates the classic Korean stew by adding shrimp, which mellows out the aggressive sourness of aged kimchi and introduces a refreshing, savory depth. Get ready for an irresistible flavor explosion that will have you reaching for another bowl.
Main Ingredients
- Well-fermented Kimchi: 1.5 heads (approx. 300g), chopped
- Onion: 1 medium, sliced
- Potatoes: 2 medium, peeled and cubed
- Tofu: 1 block (optional, for texture)
- Large Shrimp: 2-4, peeled and deveined
- Chives: A handful, cut into lengths (or green onions)
Cooking Instructions
Step 1
Chop the kimchi into bite-sized pieces, about 2-3 cm long. Heat 2 tablespoons of olive oil in a pot over medium-low heat and stir-fry the chopped kimchi until fragrant and slightly softened. (Tip: Using olive oil instead of sesame oil here helps to preserve the kimchi’s flavor while mellowing its strong sourness.)
Step 2
Slice the onion into thick strips. Add the sliced onion to the pot with the stir-fried kimchi and continue to cook. The natural sweetness of the onion will help to balance the acidity of the kimchi.
Step 3
Peel and cube the potatoes into large pieces. Pour 5 cups of rice water (Ssac-mul) into the pot with the sautéed kimchi and onions, then add the cubed potatoes. Bring to a boil over high heat.
Step 4
If using frozen shrimp, rinse them under cold water to thaw. Clean them by removing the shells, heads, tails, antennae, and legs. (Tip: Removing the dark vein along the shrimp’s back will result in a cleaner taste.)
Step 5
Once the kimchi stew comes to a boil, check if the potatoes are tender. Add the prepared shrimp to the pot. As the shrimp cook, they will release their savory juices, adding a wonderful depth of flavor to the stew.
Step 6
When the stew returns to a boil, stir in 1/2 tablespoon of honey (or sugar) to further balance the sourness. Add the cubed tofu and simmer gently for a few more minutes, being careful not to break up the tofu pieces.
Step 7
Finally, add the handful of rinsed chives (or diagonally sliced green onions) and simmer for another 1-2 minutes before turning off the heat. (Tip: Taste the stew and adjust seasoning with Korean soy sauce, fish sauce, or salt as needed.)
