Easy peasy 15 mins MSG free Kimchi Stew (김치찌개)

Kimchi stew (김치찌개) is one of the most popular soup/stew you will find any Korean restaurant’s menu.  I tried making the stew and serve in different pots or bowls, but it’s just never the same!  They have to be served specifically in these Korean traditional earthenware pots (뚝배기), because these pots are so thick that it actually helps retaining the heat and keeps the stew hot while you eat, this is important to any spicy food!


This kimchi stew may not be made in the most authentic way, but it really only takes you about 15 minutes and most importantly these ingredients can be kept in your fridge for days or even weeks, one of the must have is the MSG free dashi powder I mentioned earlier.  That means this stew can so be your emergency/craving recipe and you can make anytime you like!

I made this with pork and tofu, but you can take the same method to make the stew base and add any ingredients you like or make it a vegetarian option!  Also ad just the spiciness base on your own preference, the amount I use is good for people who like regular to medium spiciness.


What you need:
Dashi/striped tuna stock powder 1 pack
– 100g kimchi (preferably older kimchi)
– 50g radish stripes kimchi 무채김치
– 1 clove garlic
– some green onion stalks
– 2 tbsp mirin
– about 220g-250g boiling hot water
– 1tbsp Korean chili paste 고추장
– half tbsp Korean chili flakes 구추가루
– 5-8 pieces Asian style thinly sliced pork
– 3-5 slices of soft tofu


What you do:
1. Slightly heat up the garlic and green onion stocks in medium to high heat, place kimchi, radish stripes kimchi into the earthenware pot, and add mirin, chili paste and dashi/striped tuna stock powder.
2. When everything begins to boil, slowly add boiling hot water.  Adding boiling hot water keeps the temperature of the heated content in the pot and speeds up the heating process as well, most importantly keeping the temperature helps retaining the flavour.
3. Meanwhile add sliced tofu and when it begins to boil again, add pork slices
4. Garnish it with chili flakes and some green onions, serve with rice.


p.s.  the above portion is good for one person, but feel free to add more meat or tofu if you wish, as long as the pot fits!  Just a reminder, avoid adding too much ingredients to overflow the pot!  The one I used is a small size for one person, I believe it should be about 14oz and outer diameter is around 10cm. Check out different sizes of the Korean earthenware pots here.

*********important note!  The stew has to be made and serve in the pot!!!











-無添加柴魚湯粉 1包
-100g 韓式泡菜 (最好選用醃製時間比較長的)
-50g 韓式白蘿蔔絲泡菜 무채김치
-約220-250ml 熱滾水
-1湯匙韓式辣醬 고추장
-半湯匙韓式辣粉 구추가루


1. 於土鍋內用中火稍微爆香蒜頭和蔥段,加入2種泡菜、味淋、辣醬和湯粉
2. 材料開始滾就慢慢加入熱滾水,這樣就可以加速水滾時間,而同時保持材料溫度和濃度
3. 這個時候可以加入豆腐片,當湯滾起的時候就可以再加入豬肉片
4. 最後撒上辣椒粉和蔥絲

p.s. 以上為一人份量,材料可因應個人喜好或加或減,如果想做個更大的泡菜鍋最好選用較大的土鍋,最理想就是將材料剛剛好放滿土鍋,這樣才好看啊!以上份量所適用的土鍋屬於最小型的,大約是14oz或者外圍直徑為大約10cm。大家可以參考這裏看看多款韓國土鍋的尺寸。



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  1. […] 以上提及的日常益生菌食物好像都是属于凉菜,而刚刚不就是说过益生菌偏寒吗?这样经常吃冷的不就是越吃越寒吗?其实如果有留意的话,都可以利用泡菜做出各种不同的热食,例如泡菜豆腐汤,泡菜炒饭、或者简单的加入泡菜于汤面中亦可;另外味噌亦可以煮汤或者醃制蔬菜然后放在焗炉烤。 […]

  2. […] 以上提及的日常益生菌食物好像都是属于凉菜,而刚刚不就是说过益生菌偏寒吗?这样经常吃冷的不就是越吃越寒吗?其实如果有留意的话,都可以利用泡菜做出各种不同的热食,例如泡菜豆腐汤,泡菜炒饭、或者简单的加入泡菜于汤面中亦可;另外味噌亦可以煮汤或者醃制蔬菜然后放在焗炉烤。 […]

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