Midnight Magic: Sherilyn’s Hearty Kimchi Stew That Fed Us for Days

Earlier this week, while burning the midnight oil to rush out her university assignment, Sherilyn somehow managed to squeeze in the time (and energy!) to cook a big pot of hearty and comforting kimchi stew — 김치찌개 (kimchi jjigae) — right in the middle of the night.

This wasn’t just any ordinary pot of stew. It was a flavour-packed cauldron brimming with all the goodies you can think of: her homemade Napa cabbage kimchi, juicy pork belly, lean pork slices, crunchy siew pak choy, fish cakes, meatballs, earthy mushrooms, puffed tofu, and so much more. Truly, it was a kimchi stew made with passion — and the kind of creative energy that only comes from a student surviving on adrenaline, deadlines, and a deep love for Korean food!

To save time and effort, Sherilyn used our trusty magic pot to first bring everything to a boil, then transferred it to the thermal pot where it continued to cook slowly through the night. By 11-ish the next morning, the aroma wafting from the pot when the lid was opened, was simply irresistible. Everyone enjoyed the stew, and it was so delicious and generously portioned that it lasted us for two days.

This is the kind of meal the girls and I truly love — a comforting, soul-warming one-pot dish where you’re free to throw in whatever ingredients you have on hand. The bold, spicy, and slightly tangy kimchi broth ties everything together beautifully. Not only is it satisfying and flavourful, it’s also practical — especially for busy students like Sherilyn or working parents who need a wholesome meal that doesn’t require standing at the stove for hours.

Kimchi jjigae is a wonderful base for improvisation. Got leftover meats? Toss them in. Extra veggies wilting in the fridge? Perfect. A handful of noodles or rice cakes can make it even more filling. The beauty of this dish is in its flexibility.

Kimchi stew with multigrain rice + shiitake mushrooms.

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