Anchovy Kimchi Stew recipe - ingredients, nutrition and when to eat it
This simple stew combines the savory umami of anchovies with the spicy tang of kimchi.
This simple stew combines the savory umami of anchovies with the spicy tang of kimchi. Tofu softens the broth, making it a hearty choice for lunch or dinner with rice.
Seafood · 25 minutes to cook
Nutrition (per 634g serving): 205.4 kcal · protein 21.4g · carbohydrate 16.6g · fat 6.3g · sodium 1185.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the anchovies first to reduce their fishy smell and bring out their savory aroma.
Tips: If the kimchi is too sour, add a little extra onion to mellow the flavor.
Tips: Add the tofu at the end and avoid stirring too vigorously so it keeps its shape.
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Ingredients (1 serving)
- Dried Anchovies — 10 pc
- Napa Cabbage Kimchi — 100 g
- Tofu — 100 g
- Onion — 0.3 pc
- Green Onion — 0.3 pc
- Garlic — 1 tsp
- Korean Chili Flakes — 1 tsp
- Soy Sauce — 1 tsp
- Water — 350 ml