This Man's Cook's Young Cabbage Stew
A classic rice-boosting side dish made by simmering overly sour young cabbage kimchi with whole dried anchovies and olive oil to develop deep, rich flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Keep the anchovies whole—including heads and innards—when sautéing; this preserves their unique bitter-savory depth and rich umami that infuse the broth.
- Adjust the amount of soy sauce from 1 to 2 tablespoons based on the original saltiness of your young cabbage kimchi to suit your taste.
- The finished Young Cabbage Stew tastes great warm, but it’s even more delicious when chilled and served atop cold rice soaked in water or mixed with rice noodles and toasted rice croutons.
Recommended for
- Those looking to enjoy overly sour young cabbage kimchi that’s been sitting too long in the fridge and hard to use.
- People craving a hearty, rustic, countryside-style side dish with deep, comforting flavors.
- Anyone seeking the ultimate accompaniment that pairs perfectly with plain rice, rice noodles, or toasted rice croutons.
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