Authentic Korean Clam Kimchi Stew (Kimchi-jjigae)

Enjoy this comforting Korean clam kimchi stew. Made with aged sour kimchi, fresh clams, and soft tofu in a vibrant, spicy broth. Ready in under 30 minutes.

Ingredients

• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 2 stalks green garlic shoots
• 1/2 red onion
• 1 tbsp Korean chili sauce
• 2 cups sour kimchi
• 2 cups hot water
• 150 g fresh shelled clams
• 100 g fresh shrimp
• 1 block soft tofu
• to taste chopped green onions

Instructions

1. 1Pour sesame oil into the pot

   

   Place a black stone pot on the stove over medium-low heat. Carefully pour a steady stream of fragrant sesame oil directly into the bottom of the empty pot to create a rich, flavorful base for the soups aromatics.

   Tip: Keep the heat relatively low when adding sesame oil, as it has a lower smoke point than neutral cooking oils and can burn quickly.
2. 2Add minced garlic

   

   Spoon a generous portion of minced garlic into the preheated sesame oil at the bottom of the stone pot. Let the garlic gently sizzle for a few seconds to release its signature aroma.

   Tip: Stir the garlic continuously with a spoon or spatula to prevent it from browning too quickly or sticking to the bottom of the pot.
3. 3Incorporate green garlic shoots

   

   Add the thinly sliced green garlic shoots into the pot along with the minced garlic and sesame oil. Stir-fry the mixture briefly so the flavors meld together and form a fragrant foundation.

   Tip: Using the white and light green parts of the garlic shoots ensures a sweeter, more intense aromatic layer without burning easily.
4. 4Add the sliced red onions

   

   Carefully slide a pile of thinly sliced red onions off a kitchen cleaver directly into the stone pot over the sauteed aromatics. This adds a lovely touch of color and natural sweetness to the broth.

   Tip: Slicing the red onions evenly ensures they cook at the same rate and soften uniformly during the stir-frying stage.
5. 5Add the chili sauce

   

   Add a spoonful of the mixed Korean chili sauce directly onto the sliced red onions in the stone pot. Stir well to coat the onions evenly and begin building the spicy, savory flavor base for the soup.

   Tip: Adjust the amount of chili sauce depending on your heat preference; a standard spoonful provides a balanced, authentic kick.
6. 6Stir-fry onions with the sauce

   

   Use a wooden spatula to thoroughly stir-fry the red onions with the added seasoning paste. Ensure every onion slice is well-coated and continue cooking until they soften and absorb the savory flavors.

   Tip: Stir firmly but gently to prevent splashing, and make sure to scrape the bottom of the pot so the sauce doesnt catch and burn.
7. 7Add the sour kimchi

   

   Pour the chopped sour kimchi into the pot over the gently stir-fried aromatics. Using sour kimchi is essential for this recipe, as it imparts a deeper, tangier flavor that makes the soup taste much better.

   Tip: Always use aged, sour kimchi for stews and soups; fresh kimchi will not provide the same rich and robust flavor profile.
8. 8Stir-fry the kimchi

   

   Add the chopped sour kimchi into the pot and stir-fry it thoroughly with the seasoned red onions. Ensure everything is evenly combined as the heat releases the rich aromas and juices from the kimchi.

   Tip: Using well-fermented, sour kimchi is key here—it caramelizes beautifully when stir-fried and creates a deeper soup base.
9. 9Pour in hot water

   

   Carefully pour hot water from a separate pot into the stone pot until all the stir-fried ingredients are fully submerged. Bring the liquid to a steady boil.

   Tip: Using hot water instead of cold water helps maintain the cooking temperature and prevents the stone pot from cracking due to sudden thermal shock.
10. 10Add clams and shrimp

    

    Once the red soup broth comes to a rolling boil, add the fresh shelled clams and shrimp into the pot. Let them cook in the bubbling broth to infuse it with fresh seafood sweetness.

    Tip: Do not overcook the seafood; it only takes a few minutes to become perfectly tender and flavorful.
11. 11Incorporate the soft tofu

    

    Gently place large pieces of white soft tofu into the center of the bubbling soup. Allow it to simmer briefly with the other ingredients so it absorbs the spicy flavors without breaking apart.

    Tip: Soft tofu is very delicate, so avoid stirring aggressively after adding it to keep the large pieces intact.

Storage & Reheating

Burn It Off

Frequently Asked Questions