- 3 handfuls overly fermented or ripe kimchee
- 20 large dried anchovies
- ½ yellow onion
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 package tofu
- ½ green bell pepper
- 1 tsp dashida
- 1 tbsp red pepper paste
Anchovy Soup Base Preparation
- Pour 5 full cups of water into a small pot and heat on high. Put 20 large anchovies into boiling water and boil for approximately 20 minutes. Instead of using this simplified soup base recipe that uses only anchovies, the anchovy, radish, and dashima soup base recipe can be used to add a more fuller flavor to the kimchee stew. Also, using chicken broth or beef broth is typically not used since it creates a completely different flavor to the stew.
Kimchee & Vegetable Preparation
- Place 3 handfuls of kimchee onto a cutting board, cut 5-6 times into large pieces, and place sliced kimchee into a large pot. Overly fermented or ripe kimchee tastes the best when making kimchee stew. Typically, 3-4 week old kimchee should be ripe enough to use. Overly fermented or ripe kimchee looks more translucent and tastes more sour than freshly made kimchee. Freshly made kimchee is generally not used for kimchee stew since fresh kimchee is served mainly as a side dish and eaten as is.
- Cut ½ yellow onion into chunks and add to the pot.
- Add 2 spoonfuls of olive oil and 2 spoonfuls of soy sauce to the pot and mix thoroughly by hand.
- Wash 1 package of tofu under cold water, cut tofu into cubes, and set aside.
- Cut ½ green bell pepper into chunks and set aside.
- Strain broth into pot of kimchee, place on high heat until boiling, then lower to medium heat and simmer.
- Add tofu cubes and green bell pepper chunks to the pot.
- Add 1 tsp dashida and 1 tbsp red pepper paste for additional flavor.
- Cover and let simmer on medium heat for 15-20 minutes until done.