I've been fairly obsessed with it ever since, and I even purchased myself a dolsot (above, the stone pot you cook the stew in). Now, whenever I feel under the weather COUGH hungover COUGH my thoughts turn to kimchi stew. It's the spiciness with the comfort of the accompanying rice and that egg spilling its golden yolk into the soup, enriching further mouthfuls - it has magical healing properties.
I've made this with various types of kimchi - ponytail radish works well, but cabbage kimchi is more readily available. Sadly I can't often find clams so more often than not I leave them out and instead I add whatever random vegetables I have in the fridge.
3 tbsp kimchi + 1 tbsp kimchi juice
1 small red chilli (optional if you're a chilli head)
2 tsp Korean chilli paste (gochujang) - you can get this at your local Asian supermarket
1 tsp minced garlic
1 tsp sesame oil
1 tsp light soy sauce
200gr soft tofu
1 stalk of spring onion
For the broth:
3" square piece of kombu
4 dried anchovies
A small handful of bonito flakes
(Or substitute the above with ready made dashi stock)
Heat the water with the kombu and dried anchovies in until it is simmering. Then take off the heat and add the bonito flakes. Leave for 15 minutes and then strain.
Heat the sesame oil in a dolsot or a saucepan. Fry the minced garlic in the oil for a few minutes. Add the chilli paste and the kimchi, then add the dashi broth and soy sauce. Simmer for 25 minutes, then add the tofu and simmer for a further 5 minutes. Break an egg into the stew and simmer for another 3 minutes - if you're using a stone pot you can take this off the heat now. Top with the spring onion. Put it on a chopping board / heat proof mat. Serve with a bowl of steamed rice.