Shrimp & kimchi stew (Saev-kimchi-jjigae) from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 13) by Julia Turshen

  • toasted sesame oil
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  • cooked rice
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  • EYB Comments

    Can substitute yellow onions or scallions for white onions. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions or scallions for white onions. See recipe for variations.

  • SheilaS on March 19, 2025

    This is one super simple, super flavorful recipe. With a jar of kimchi in the fridge and shrimp in the freezer, this can be on the table in the time it takes the rice to cook. I used low-sodium soy sauce and reduced the amount by half but it was still rather salty for me. Next time, I'll likely skip the soy sauce. I also added a little extra water since my kimchi wasn't particularly juicy. I served this with steamed broccoli and Massa Organics brown rice. Delicious.

  • Melissa_427 on October 12, 2023

    I really loved this dish! I think one thing that helped (based on other reviews) was that I used a shrimp broth rather than water, so there was loads of good flavor! I also doubled this recipe with no problem. I'd also say, your kimchi will make such a huge difference. I happened to have one jar of old, homemade kimchi and one store bought jar, the old kimchi definitely adds lots more flavor than a newer kimchi

  • snoozermoose on December 04, 2021

    I wish Julia gave recommendations for the brand of kimchi she prefers in this. I used the brand I most commonly see in Asian grocery stores, and the dish turned out so sour that it was difficult to get through. We normally like kimchi in other dishes, but this was too much.

  • bernalgirl on August 31, 2021

    Heeding others’ advice about a bland broth, I added dashi base and used a well rounded kimchi. I also added some yuba/tofu skin that needed using. All but my Little loved this dinner, and I’d make it again. So quick!

  • patioweather on June 26, 2021

    Easy, but kind of one note with my sour homemade kimchi.

  • allisonsemele on May 23, 2021

    The whole dish comes together in the time it takes to make the rice, so this is incredibly fast and easy. Results depend heavily on the quality of your kimchi—mine couldn’t quite carry it on its own, and also made this a salt bomb, even though I cut the soy sauce down to a dash. I still thought this was fine, and I appreciated her tip for cutting the kimchi in the jar. I found myself wishing there was some tofu in this.

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