Spicy Kimchi Stew Recipe
This spicy Kimchi Stew Recipe is made with umami packed gochujang, doenjang (fermented soybean paste), spicy kimchi and other flavor packed ingredients, as well as tofu, noodles and seafood.
Servings 8 servngs
Combine the water, chicken broth, dashi, soy sauce, fish sauce, mirin, soy bean paste and gochujang in a dutch oven over medium high heat. Bring to a boil.
Add the diced kimchi, tofu and Korean rice cakes (if you're using them) and bring back to a simmer.
Add the udon noodles and cook for 1 minute. Add 10 minutes to the cook time if using dried udon noodles.
Remove from heat and add the spinach, fish, shrimp and enoki mushrooms. Cover and let sit for 15-20 minutes, or until seafood is cooked through.
Garnish with green onions and a light drizzle of sesame oil.
- Add additional vegetables such as bok choy, kale, broccoli, etc. if desired;
- The Korean rice cakes are optional - they will add a hearty, slightly chewy component which can be delicious. However, note they do not freeze or reheat very well;
- Add fried tofu cubes for an added texture (plus they're yummy);
- You can use fresh or dried udon noodles. If using dried, you'll need to add 10 minutes to the cook time or just cook the noodles the day before;
- Any firm white fish will work - I typically use cod as it's easy to find and affordable;
- Add an egg and cook for 2 minutes if you like egg in your soup.
- If you prefer less spicy food, be sure to buy mild gochujang. It typically ranges from mild to very hot.
Calories: 309kcal | Carbohydrates: 46g | Protein: 22g | Fat: 4g | Cholesterol: 85mg | Sodium: 1377mg | Potassium: 275mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 5.9mg | Calcium: 93mg | Iron: 1.9mg