Asian Winter Recipe 2021: Hearty Kimchi Stew & Curry Laksa


When the temperature drops, nothing quite hits the spot and keeps the flu at bay quite like hearty stews and soups. We at Asian Pantry have put together two flavourful, nourishing and comforting recipes will give you a spicy “kick” while warming you to the bones this winter.

Kimchi Jjigae (Kimchi Stew) is one of the most loved dishes in Korean cuisine. It is a homey, delicious, savoury, and spicy dish that can be enjoyed by everyone in the family. A steaming pot of kimchi stew, paired with a few side dishes and a bowl of warm rice is the perfect comfort food that will warm your cockles.

Meanwhile, the Curry Laksa is a crowd favourite in Australia that needs no further introduction. Here, we have a quick and easy Curry Laksa recipe that can be put together in half an hour!



It is said that every household has their own recipe for making “the best” Kimchi Stew. The Kimchi Stew is so loved by many that most Korean moms will cook this dish several times a week. There is no wonder why- Kimchi Stew is really easy to put together, filling and contains all types of important nutrients!

Although each family has their own take on how to make Kimchi Stew, the basics to making a good Kimchi Stew is the same- the broth is built up from common Korean pantry staples such as gochujang (Korean Hot Pepper Paste), gochugaru (Korean hot pepper flakes), Kimchi, sesame oil, dried anchovies and kelp.

This base is then complemented with a protein (such as pork,beef, chicken or tuna). Finally, it is then topped with tofu and assortment of vegetables such as Kimchi, onions as well as green onions.


  • 500g kimchi, cut into bite size pieces
  • ¼ cup kimchi brine
  • 250g pork shoulder (or pork belly)
  • ½ package of tofu, sliced
  • 3 green onions
  • 1 cup medium onion, sliced
  • 1 tsp kosher salt
  • 2 tsp sugar
  • 2 Tbsp gochugaru (Korean hot pepper flakes)
  • 1 Tbsp gochujang (hot pepper paste)
  • 1 tsp toasted sesame oil
  • 2 cups of anchovy stock


For Stock

  • 7 large dried anchovies, heads and guts removed
  • ⅓ cup daikon, sliced
  • 4 x 5 inch dried kelp
  • 3 green onion roots
  • 4 cups water Directions


Make anchovy stock

  1. Place the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.
  2. Add water and boil for 20 minutes over medium high heat.
  3. Lower the heat to low and simmer for another 5 minutes.


Make kimchi stew

  1. Place the kimchi and kimchi brine in a shallow pot.
  2. Add pork and onion.
  3. Slice two green onions diagonally and add them to the pot.
  4. Add salt, sugar, hot pepper flakes and hot pepper paste.
  5. Drizzle sesame oil over top and add the anchovy stock
  6. Cover and cook for 10 minutes over medium high heat.
  7. Stir well and lay the tofu over top.
  8. Cover and cook another 10 to 15 minutes over medium heat
  9. Garnish with remaining green onion before immediately with rice.



Laksa is a glorious spicy noodle soup that is popular across Malaysia, Singapore, Indonesia. There are many different types of Laksa across Southeast Asia, ranging from milder versions such as Katong Laksa, Laksa Betawi and Assam Laksa to the full blown spicy Curry Laksa variety, which is extremely popular in Australia!

Making a bowl of good Curry Laksa is a tedious and time-consuming process. The bulk of this boils down to sourcing all the fresh and dry herbs and spices that form the complex flavours of the Curry Laksa paste. Authentic Curry Laksa paste is usually made from a blend of lemongrass, dried chilies, shallots, galanga, turmeric, spices, dried shrimp and shrimp paste.

Fortunately for us in Australia, we are now spoiled with so many different kinds of authentic premade laksa paste. Here we have a “cheat version” of Curry Laksa that is so good, people will think you made it from scratch!


  • Curry Laksa Paste
  • 500g prawns, steamed and shelled
  • 200g fried soya bean cubes, halved or quartered
  • 300 g chicken breast, shredded
  • 250g bean sprouts, blanched
  • 250g cucumber, sliced thinly
  • 600g yellow noodles, blanched
  • 300 g vermicelli, blanched
  • 1 ½ cup coconut milk
  • ½ hard boiled egg
  • 600g mussels, blanched (optional)
  • Chilli oil (optional)
  • Mint leaves (optional)


  1. Heat 1/2 cup oil to saute the spices till fragrant.
  2. Add water and coconut milk according to instructions on the packet.
  3. Bring soup just boiling point and set aside.
  4. Blanch yellow noodles and vermicelli before putting in bowl.
  5. Add soup and top with prawns, chicken breast, bean sprouts, half boiled egg and fried soya bean cubes.
  6. Garnish with mint leaves and serve with chilli oil.

Try these winter warmers at home today!

In the past, sourcing the ingredients for these two recipes in Australia would involve many trips to your local Asian markets and asian grocery stores. Thankfully, you can get all your Asian grocery needs online now.

How about trying these Asian winter recipes at home this coming week? Don’t forget to share it online and tag us when you do!


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