Aged Kimchi Stew (Mukimchi Jjim): Reinventing Aged Kimchi!
Aged Kimchi Stew (Mukimchi Jjim): Reinventing Aged Kimchi!
Recipe for Aged Kimchi Stew, Full of Deep Flavors
Got aged kimchi (mukimchi) sitting in your fridge for over two years? Don’t toss it! This Mukimchi Jjim recipe transforms that pungent kimchi into a dish of incredible tenderness and deep, savory flavor. It’s a true rice thief – a healthy and delicious meal that you won’t be able to stop eating. Based on a beloved recipe, you might wonder about the taste at first, but one bite will have you hooked on its irresistible charm.
Main Ingredients- 3 heads of aged kimchi (mukimchi)
- 15 dried anchovies (for broth)
- 5 dried anchovies/sand lance (for broth)
Seasonings & Others- 5 Tbsp soy sauce
- 5 Tbsp minced garlic
- 6 Tbsp olive oil
- 6 bowls of water (approx. 6 liters)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Korean red chili peppers (optional, for extra spice)
- 5 Tbsp soy sauce
- 5 Tbsp minced garlic
- 6 Tbsp olive oil
- 6 bowls of water (approx. 6 liters)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Korean red chili peppers (optional, for extra spice)
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under cold running water. After rinsing, soak the kimchi in cold water for 3 days. Change the water once daily. This process helps to mellow out the strong sourness and potential ‘old’ smell, making the kimchi much more tender.
Step 2
On the 4th day, rinse the kimchi one more time and cut it into bite-sized pieces. Place the cut kimchi in a wide pot. Drizzle 6 tablespoons of olive oil evenly over the kimchi. Add about 5 bowls (approx. 5 liters) of water, enough to cover the kimchi generously. Cover the pot with a lid and bring it to a boil over high heat for about 30 minutes. This initial boiling will begin to tenderize the kimchi.
Step 3
Check if the kimchi is tender by piercing it with chopsticks; it should slide in easily. Once tender, place the 15 dried anchovies and 5 dried sand lance at the bottom of the pot, underneath the kimchi. These will add a rich depth of flavor to the broth. If the water level seems low, add another bowl (approx. 1 liter) of water. Cover again and simmer on low heat for another 10 minutes.
Step 4
After 10 minutes, remove the anchovies and sand lance from the pot. Add 5 tablespoons of minced garlic, 5 tablespoons of soy sauce, and 4 finely chopped Korean red chili peppers (if you prefer it spicy). Stir everything together well. Cover the pot again and let it simmer on low heat for 20 minutes, allowing the flavors to meld and the sauce to reduce.
Step 5
After simmering for 20 minutes, you should see a rich, thickened sauce. Turn off the heat. Finish by stirring in 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds for a fragrant aroma and nutty flavor. Your delicious Mukimchi Jjim is now ready!
Step 6
The finished Mukimchi Jjim is surprisingly tender with a profound, savory taste. It’s the perfect companion for a bowl of rice – a true ‘rice thief’! Be sure to try making this special dish at home; you’ll love it.
