Quick Perilla Leaf Kimchi Stew Recipe
Quick Perilla Leaf Kimchi Stew Recipe
Transforming Leftover Perilla Leaf Kimchi into a Delicious Side Dish: A Secret to Revitalizing Aged Perilla Leaf Jangajji
Have you ever had perilla leaf kimchi in your fridge that lost its initial deliciousness and ended up forgotten? This recipe will show you how to transform that aged perilla leaf kimchi into a wonderfully moist and flavorful stew. It’s a perfect way to use up perilla leaves that have lost their punch, especially from summer jangajji, making them delicious again.
Main Ingredients- Perilla leaf kimchi that has lost its taste
- 15 anchovies (heads and guts removed)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp soy sauce (jin ganjang)
Cooking Instructions
Step 1
Sometimes, perilla leaf kimchi that was initially delicious can lose its flavor over time, especially after a week. When it doesn’t taste as fresh anymore, it often gets pushed to the back of the fridge. Instead of discarding it, you can give it a delicious new life by turning it into a flavorful perilla leaf stew.
Step 2
Lightly oil a wide frying pan. Arrange 5-10 sheets of perilla leaf kimchi side-by-side without overlapping. Arranging them neatly will make them easier to separate and eat later. Top the perilla leaves with thinly sliced onions and sprinkle the 15 prepared anchovies evenly over the vegetables. Pour 1 cup of water (using a paper cup as a measure) around the edges of the pan. Cover and cook over medium heat for about 15 minutes, allowing the perilla leaves and other ingredients to become tender.
Step 3
After 15 minutes, drizzle 1 tablespoon of soy sauce along the edge of the pan, followed by 1 tablespoon of perilla oil. Carefully flip the perilla leaf kimchi over to ensure the sauce coats everything evenly. Let it simmer for another 5 minutes after flipping, then turn off the heat. Your delicious perilla leaf stew is ready! Even aged perilla leaf jangajji from summer that has lost its flavor can be revitalized with this method.
