A Recipe for Longevity: Korean Kimchi Stew

Because yes, food really impacts our quality and length of life

I’m an ardent advocate for the relationship between health and food.

Photo by David McLain

Thanks to my work I’ve been able to develop relationships with extremely talented folks who are also insatiably curious about how we eat. One of those friends, Dan Buettner, recently came out with a cookbook called “The Blue Zones American Kitchen: 100 Recipes to Live to 100.” Together with National Geographic photographer David McLain, Buettner gathered years of data to compile a recipe collection that will help you add years to your life.

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I had the honor of including one of my recipes in Buettner’s cookbook. My Kimchi Jjigae (Korean Kimchi Stew) uses nutrient-dense ingredients like kelp, kimchi, daikon, and tofu. This flavor-packed stew tastes good, feels good, and will—together with 99 other incredible recipes—help you add years to your life.