This recipe is one of the easiest ways to turn Korea’s iconic fermented staple, kimchi, into a classic comfort food. It requires minimal ingredients but delivers maximum flavour because the kimchi does all the work for you! To add depth to your broth, it’s essential that you use aged, sour kimchi, not the kind that’s freshly made. The result will be a tangy, slightly spicy stew that’s rich and hearty, a perfect accompaniment for a hot bowl of rice.

The most commonly used protein for kimchi stew is pork (pork belly, pork collar, or even luncheon meat if you’re on a budget), but another popular option is canned tuna or fish. Both are completely valid and equally delicious.

There are so many recipes and variants out there, but at the end of the day, it really just comes down to 4 ingredients: kimchi, your protein of choice, tofu, and green onion. If you’re really in a pinch, then just kimchi and your protein works too! The beauty of kimchi stew is that as long as you have good kimchi, you can’t really go wrong regardless of which recipe you follow. That’s what makes it such a go-to in every Korean household.