This Man's Cook's Dried Anchovy Kimchi Jjigae

• fresh kimchi 1/4 head
• onion 1/2 medium
• green onion 1 bunch
• green chili pepper 1
• red chili pepper 1
• tofu 1 block
• dried anchovy for broth 1 handful
• perilla oil 4 tablespoons
• soybean paste 1/2 tablespoon
• gochujang 1/2 tablespoon
• water 4 cups (800ml)
• minced garlic 1 tablespoon
• ground red pepper 1 tablespoon
• salt to taste

Recipe 🍳

Cooking tips 💡

• Adding 1/2 tablespoon each of soybean paste and gochujang when sautéing the kimchi helps mellow its sharp tang and enhances the umami depth of the broth.
• The heads of dried anchovies release a deep, refreshing broth—just remove the guts before cooking.
• Simmering uncovered on low heat for 10 minutes removes fishy odors while preserving rich, savory flavor.