Myulchi Kimchi Jjigae: Anchovy Kimchi Stew

Kimchi stew with anchovies and perilla oil is a classic Korean southern style kimchi jjigae. This comforting Korean stew requires a long simmering time and uses two different type of oils. Learn how to make it easily at home.

As we were a kid we used to think our mother was a keeper cook in the entire country. We eventually learned that there was a better cook than our mother. It was our aunt, “Emo”. This anchovy kimchi stew (myulchi kimchi jjigae, 멸치김치찌개) recipe is from her.

Kimchi Stew Recipe from Our Aunt (Emo)

She was our mother’s older sister; 9 years older. She was talented in cooking, sewing, quilting, needle work, crafting, and you name it. Her house was decorated with many of handmade crafts that she created. She was like the 80’s Korean version of Martha Stewart if we can describe her more correctly.

We had a chance visiting her with our mother when we were about 14-15 yrs old. She made this anchovy kimchi stew and we still remember how much we enjoyed it that day.

Our mother also often made kimchi stew with dried anchovies since it is common to simmer extremely sour kimchi with dried anchovies in the southern part of South Korea. However our emo’s version was so much tastier. Sorry mom! This is one of our favorite Korean stews.

Emo added the fragrant wild perilla oil mixed with non-fragrant oil in the stew to bring the depth to this homey comfort stew. She also simmered it for a long time, more than an hour, which makes the texture of kimchi tender and soft.

In fact we love her kimchi jjigae so much, that we couldn’t decide if we like her stew better than the typical Korean kimchi stew made with pork.

You will taste and understand how dried anchovies and perilla oil can add the umami flavor to the stew and deepens the taste without being fishy.

How the dish comes together

This is a cherished family recipe that we would like to share with you. If you are kimchi stew (kimchi jjigae) lover, try it. You won’t regret it. We will share a few recipe tips to make this stew extra-savory.

It is important to use fermented cabbage kimchi for this recipe.

Recipe Tip 1: TOAST THE DRIED ANCHOVIES

You will need to remove the head and the gunk of the dried anchovies, then toast them for 1-2 minutes. This will remove the fish smell.

Recipe Tip 2: USE VERY SOUR KIMCHI

Use sour cabbage kimchi. Mine was made about 6 months ago. Slice anyway you like. We like ours to have vertical length.

Recipe Tip 3: USE TWO DIFFERENT OILS

These two oils are the key point of the stew.

• Wild perilla oil (deul-girum, 들기름)
• grapeseed oil (or other non-fragrant oil)

If you can’t find the perilla oil, replace with more grapeseed oil. Do not substitute with sesame oil. They are not the same.

Toss kimchi, anchovies, and oils together in a stew pot.

Add some kimchi juice.

Recipe Tip 4: ADD A LITTLE HONEY OR SUGAR

If your kimchi is sour, adding a little sweetness will cut down the acidic taste in the stew.

Add water, cover, and bring to a gentle boil. Turn the heat to low and simmer for 1 hour.

Season with Korean soy sauce for soup if needed.

Recipe Tip 5: TOFU IS AN OPTIONAL BUT RECOMMENDED

Add some chunks for tofu, if you like, and sprinkle a little bit of Koran chili flakes. Heat through for about 10 minutes or so.

Done~!

The long simmering of dried anchovies does harmonize with the sour kimchi. This stew is truly lovely. And you know what? This stew tastes even better next day. So make a batch ahead of time

What to serve with Kimchi Jjigae

Rice is a must. Typically this type of homey kimchi stew is often served with Kitchen-made Roasted Seaweed together. It makes kimchi stew meal so comforting – in southern way.

Other side dishes like eomuk bokkeum (fish cake stir-fry) or steamed egg are another great side dish to serve together.

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• Yield: 6
• Prep: 10 minutes
• Cook: 1 hour 10 minutes
• Total: 1 hour 20 minutes

Ingredients

• 10-15 dried large anchovies, cleaned
• 1 head sour cabbage kimchi, sliced
• 2 teaspoon wild perilla oil
• 2 teaspoon non-fragrant oil
• 1/3 cup kimchi juice
• 1 tablespoon honey, optional
• 3-4 cups water
• Korean soup soy sauce (gukganjang)
• 1/2 block tofu, diced (optional)
• 1/2 tablespoon Korean chili flakes (gochugaru)
• 1-2 green onion, chopped

Method

1. Toast the dried anchovies in a bare soup pot over med-high heat for 1-2 minutes. Add the kimchi and oils to the pot. Toss well to coat the kimchi and anchovies.
2. Pour the kimchi juice and water. Add honey if your kimchi is extremely sour. Bring to a gentle boil, cover and reduce the heat to low. Simmer for 1 hour.
3. Season the stew with Korean soy sauce for soup if needed.
4. Add the tofu, if using, and Korean chili flakes. Stir and simmer another 10 minutes. Sprinkle the green onion and serve warm. The stew tastes even better on the next day.