Spicy Clam
Shrimp Kimchi Stew (Kimchi-jjigae)

A hearty, vibrant Korean stew featuring sour kimchi, tender shrimp, and clams. This comforting pot is balanced with soft tofu and a rich, spicy broth.

Ingredients

• 200 g sour kimchi
• 100 g shrimp
• 100 g clam meat
• 1 block soft silken tofu
• 1/2 red onion
• 2 cloves garlic
• 2 stalks scallions
• 1 tbsp sesame oil
• 1 tbsp Korean chili paste (gochujang)
• 1 tsp light soy sauce
• 1/2 tsp beef bouillon
• 500 ml hot water

Instructions

1. 1Heat the sesame oil

   

   Place a black stone pot over the heat and pour in the sesame oil. Allow the oil to warm up slightly to create a fragrant base for the stew.

   Tip: Starting with sesame oil adds a rich, nutty depth to the broth from the very beginning.
2. 2Sauté the aromatics

   

   Add the minced garlic into the warm sesame oil and stir-fry until fragrant. Then, toss in the scallion whites and sliced red onions, continuing to stir-fry with a wooden spoon until the onions begin to soften.

   Tip: Keep the heat at a moderate level while sautéing to prevent the minced garlic from burning.
3. 3Add sauce to aromatics

   

   Add a spoonful of sauce made from Korean chili paste, light soy sauce, and beef bouillon to the pan with the sautéed onions and garlic. Stir-fry the mixture until everything is evenly combined, allowing the flavors of the sauce to meld with the aromatics.

   Tip: Make sure to stir constantly to prevent the sauce from burning on the bottom of the pot.
4. 4Add kimchi

   

   Add the chopped sour kimchi into the pot. Stir-fry the kimchi with the onion and sauce mixture until well incorporated. Using sour kimchi is key, as it develops a much richer and deeper flavor when cooked in stew.

   Tip: If your kimchi isnt very sour, you can add a small splash of kimchi brine to enhance the acidity.
5. 5Add hot water to the pot

   

   Once the kimchi and sauce are thoroughly stir-fried with the aromatics, pour hot water into the pot. Stir gently to combine the stir-fried base with the water, creating a rich red broth.

   Tip: Using hot water instead of cold water helps the stew come to a boil much faster and maintains the cooking temperature.
6. 6Add the seafood

   

   Bring the kimchi stew to a rolling boil, then carefully add the raw shrimp and clam meat into the pot. Let the seafood cook in the bubbling broth until the shrimp turn pink and opaque.

   Tip: Adding the seafood after the broth comes to a boil prevents overcooking and keeps the shrimp and clams tender.
7. 7Add soft tofu

   

   Gently scoop large pieces of soft silken tofu into the bubbling stew. The delicate texture of the tofu pairs perfectly with the spicy kimchi broth. Be careful when adding the tofu to avoid breaking it apart too much.

   Tip: Use a large spoon to gently place the tofu into the liquid to keep the pieces intact.
8. 8Garnish and serve

   

   Once the stew has boiled for a little while after adding the tofu, remove it from the heat. Garnish the top with a generous handful of freshly chopped scallions. Serve immediately while hot.

   Tip: The residual heat will perfectly soften the scallions while keeping their fresh color.

Storage & Reheating

Burn It Off

Frequently Asked Questions