Kimchi jjigae (stew) is one of the most beloved jjigaes in Korea. This comforting one-pot stew is best when made with older, well-fermented kimchi. While anchovy broth is traditional, you can swap it for reduced-sodium chicken broth, beef broth, vegetable broth or even water (as long as your kimchi is flavorful). Feel free to add some pork belly along with the kimchi for a classic spin on this recipe. Read more about kimchi jjigae.
Serious Korean home cooks search for the best-quality dried anchovies because they are such an important staple. Look for them in Korean markets and well-stocked Asian markets. They are also available online—Seoul Mills is a good source for them and other staples of Korean cuisine.
In place of salt, you can substitute Korean soup soy sauce, fish sauce and/or salted shrimp to taste.
Serving Size: about 2 cups
201 calories; fat 12g; cholesterol 21mg; sodium 958mg; carbohydrates 9g; dietary fiber 4g; protein 17g; sugars 4g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 401IU; potassium 277mg.