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Modu Recipe

Eonam Teacher's Lifelong Kimchi Stew

A kimchi stew simmered long with deep seasoning from saeujeot, soy sauce, and gochugaru in oil rendered from pork fat.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Use sour kimchi that has been refrigerated for at least 3 weeks for a clean, refreshing broth.
  • Not stir-frying the kimchi in oil but simmering it with water leaves no heaviness in the broth.
  • The 1 tbsp vinegar added at the end is not for sourness but to enhance umami and bring the flavors together.

Recommended for

  • Those who want to make a deep, clean kimchi stew without fail.
  • Those who want to boost the broth's umami with simple finishing touches like saeujeot and vinegar.

Shop ingredients on Coupang(Ad)

KimchiPork forelegOnionLarge green onionTofuMinced garlicsaeujeot (Korean salted fermented shrimp)Soup soy sauceGochugaru (Korean chili flakes)Vinegar

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