Rex’s Kimchi Stew Recipe

Hi, friends! Today I’m finally sharing the kimchi stew recipe that has actually been requested multiple times over the years!!! My partner aka a white boy from East Tennessee is one of those people who can come up with recipes unlike myself, and he has perfected the kimchi stew for my taste buds during our time together. Hope you give this one a try!

Ingredient List

  • Kimchi, quarter head (not freshly made; should be fermented and sour)
  • Kimchi juice, 1/4 cup
  • Sesame oil, 1 tablespoon (my favorite sesame oil is the pictured one from DONGWON)
  • inced garlic, 2~3 cloves
  • Gochujang, 2 tablespoons
  • Soy Sauce, 1 tablespoon
  • Firm Tofu (can substitute with a can of tuna or spam; or pork belly)
  • Peppers (fresh or pickled; We’ve also used Trader Joe’s Italian Bamba Hot Pepper Sauce)
  • Optional – Chicken Broth (can be substitute for water)


  1. Heat 1 tablespoon of sesame oil in a pot or dutch oven.
  2. Roughly chop a quarter head of kimchi
  3. Add chopped kimchi to sesame oil in pot and cook for 5 minutes. Stir occasionally.
  4. Add 2~3 cloves of minced garlic to pot. Stir for 30 seconds to 1 minute.
  5. Add 1/4 cup of kimchi juice, 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of Bamba Sauce (or any pepper of your choosing) to pot. Add sliced tofu or spam (if using canned tuna, it can be added later since it’s fully cooked).
  6. Add two cups of water and bring to a boil.
  7. Serve with rice and enjoy!

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