Korean Kimchi Stew (Jjigae) with Andouille Sausage

by Asian Recipes At Home

This Korean Kimchi Stew (Jjigae) with Andouille Sausage is spicy, delicious and full of aged kimchi, green onions, jalapeños, and andouille sausage. It is the perfect stew when you want that kick of spice and a dose of gut benefits from kimchi. 

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Our finished Korean Kimchi Stew with Andouille Sausage ready to serve with steamed white rice
The stew is so satisfying! You just HAVE to try this recipe! The salty and spicy kimchi combined with slices of andouille sausage is sure to please every kimchi stew lover out there. It is also so easy to make. The hardest part of this recipe is collecting all of the ingredients (which isn’t too hard). Serve this stew with a bowl of freshly steamed rice and you have yourself a delicious and complete meal. 

 

Enjoy stew all year long

Most Koreans typically have soup or stew with their meals. You will usually see stew accompanying their meals, even in the dead of summer. Why? Stews are filling, nutritious and can help feed a lot of people. Plus, in this particular stew recipe, you will get vitamins and minerals from the well-aged/fermented kimchi and protein from the andouille sausage. 

 

A closeup of our Korean Kimchi Stew with Andouille Sausage ready to serve

 

Ingredients for Kimchi Stew with Andouille Sausage

Meat Needed:

  • 1 Andouille sausage, sliced thin on diagonal**

Kimchi & Vegetables Needed:

  • 1 cup kimchi, well-aged/fermented (at least 2-3 weeks old)
  • ½ yellow onion (½ cup), chopped 1” pieces
  • 2 jalapeno peppers, sliced on the diagonal
  • 2 green onions, sliced on the diagonal

Items Needed for the Stew Base:

  • 4 large dried anchovies
  • ½ tsp fish sauce
  • ½ tsp Dasida beef flavor soup stock powder
  • 2 cups of water
  • 1 Tbsp olive oil

**If you can’t find andouille sausage due to the grocery store being out of a lot of things during this time, feel free to substitute in any other protein you’d like or have on-hand, such as hot dogs, pork belly, tofu, bacon, or even Spam. 

How to Make Our Kimchi Stew

1. Place a medium-sized pot on medium-high heat. Once the pan is hot, add in olive oil and the dried anchovies. Toast the anchovies for about 1 minute. Next, add in the sliced andouille sausage and stir fry for about 2-3 minutes.

Stir frying dried anchovies for our Kimchi Stew soup baseAdding in andouille sausage to the pot

2. Now add in the kimchi and continue to stir fry for about 2 minutes. 

Adding in our kimchi to the pot

3. Next, add in the water, chopped yellow onion, fish sauce, and Dasida beef flavor soup stock and turn the heat up to high. Allow the soup to come to a boil. Let it boil for about 5 minutes.

Mixing everything well in our kimchi stew and allowing it to boil

4. Next, add in the sliced jalapeno peppers and green onion. Mix together well and let it continue to boil for about another minute. 

Adding in sliced jalapenos and green onions to our kimchi stew

5. Remove from heat, serve and enjoy!

 

Serving recommendations

We, of course, recommend serving this kimchi stew with a bowl of freshly steamed rice. However, if you are trying to stay low-carb, feel free to devour this stew with a variety of side dishes (banchan), such as:

We hope you enjoy our Spicy Korean Kimchi Stew with Andouille Sausage recipe! Happy cooking and eating!

 

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Our finished Korean Kimchi Stew with Andouille Sausage ready to serve with steamed white rice

Korean Kimchi Stew (Jjigae) with Andouille Sausage

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Korean Kimchi Stew (Jjigae) with Andouille Sausage is spicy, delicious and full of aged kimchi, green onions, jalapeños, and andouille sausage.

Ingredients

  • 1 Andouille sausage, sliced thin on diagonal
  • 1 cup kimchi, well-aged/fermented (at least 2-3 weeks old)
  • ½ yellow onion (½ cup), chopped 1” pieces
  • 2 jalapeno peppers, sliced on the diagonal
  • 2 green onions, sliced on the diagonal
  • 4 large dried anchovies
  • ½ tsp fish sauce
  • ½ tsp Dasida beef flavor soup stock powder
  • 2 cups of water
  • 1 Tbsp olive oil

Instructions

  1. Place a medium-sized pot on medium-high heat. Once the pan is hot, add in olive oil and the dried anchovies. Toast the anchovies for about 1 minute.
  2. Next, add in the sliced andouille sausage and stir fry for about 2-3 minutes.
  3. Now add in the kimchi and continue to stir fry for about 2 minutes. 
  4. Next, add in the water, chopped yellow onion, fish sauce, and Dasida beef flavor soup stock and turn the heat up to high. Allow the soup to come to a boil. Let it boil for about 5 minutes.
  5. Next, add in the sliced jalapeno peppers and green onion. Mix together well and let it continue to boil for about another minute. 
  6. Remove from heat, serve and enjoy!
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