Prepare about 1 cup of ripe kimchi. Put sesame oil on the earthen pot and stir-fry kimchi first. I didn't squeeze the seasoning or the soup on purpose and used it as it is. It is no exaggeration to say that 90% of the taste of kimchi stew depends on kimchi. This is because the taste of kimchi stew varies greatly depending on the taste and ripening degree of kimchi!! For kimchi stew, you must use well-cooked kimchi no matter what, but if you need to use undercooked kimchi, you can add a spoon or two of vinegar to create the effect of sour kimchi, so please refer to it.

Prepare 500ml of broth again for anchovies. Since it is not cooking kimchi stew with meat, I recommend adding broth if possible!!

Add the broth back to the stir-fried kimchi and boil it over medium low heat until the kimchi is softened.

Add 1T of fish sauce if the kimchi stems are boiled enough to soften and become drowsy. Vienna sausages also have some salt, so if you season them all in advance, they will be squeezed later.

Add the Vienna sausage and boil it over medium-low heat. Boil it for more than 10 minutes to feel the chewy texture of the Vienna sausage, and the juice flows into the stew to enhance the taste and flavor.

Remove the boiling foam. Boil it over low heat for another 5 minutes, taste it, and if there is a lack of seasoning, add soy sauce or salt, and finish it, and the ultra-simple stew menu Vienna Sausage Kimchi Stew will be completed

It's spicy, but unlike when you boil it with meat, you can feel the clean taste

If you dip kimchi stew on top of rice and eat it like you're eating it, a bowl of rice will fly by quickly. It's so delicious!!!!! If you're tired of kimchi stew with pork in it, put ham or Vienna sausage in the refrigerator and cook it neatly!!