Spicy Kimchi Stew Recipe

soup in a pot with noodles, spinach and thick broth

5 from 15 votes

Craving a big, cozy bowl of Korean comfort food? This Spicy Kimchi Stew Recipe is loaded with tangy kimchi, spicy gochujang, savory doenjang, tender shrimp, white fish, tofu, chewy udon noodles, and fresh veggies in a rich, flavorful broth. Ready in about 30 minutes, it's the perfect easy Korean-inspired dinner when you're craving something warm, spicy, and satisfying! Save this Korean seafood stew recipe for your next soup night.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course, Soup/Stew

Cuisine: Korean

Servings: servngs

Calories: 309kcal

Author: Tara Levy

Ingredients

2 cups chicken broth
4 cups water
2 teaspoons dashi powder
1 cup kimchi, diced
3 tablespoons doenjang (soy bean paste)
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons mirin
8 oz. firm tofu
8 oz. udon noodles
8 oz. Korean rice cakes (optional)
½ pounds shrimp
½ pounds white fish, cut in 1" pieces
2 packages enoki mushrooms
1 bag fresh spinach
sesame oil (for garnish)
egg (optional)

Instructions

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.
OPTIONAL: Crack an egg into the steaming bowl. Spoon the hot liquid over the edges of the whites so they cook.
Garnish with green onions and a light drizzle of sesame oil.

Notes

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.

Nutrition