Well-Aged Radish Kimchi Stewed with Doenjang
Well-Aged Radish Kimchi Stewed with Doenjang
[Kimchi Leftover Idea] How to Make a Rice-Thief Doenjang Stew with Overripe Altarimoo (Chonggak Kimchi)
Don’t let your overripe Altarimoo (Chonggak Kimchi) from Kimjang go to waste! This recipe transforms it into a delicious side dish. This hearty stew, packed with the savory depth of doenjang and tender radish kimchi, is a true ‘rice thief’ that will have you finishing your meal in no time.
Main Ingredients- 1kg Altarimoo Kimchi (Radish Kimchi)
- 1/2 Onion
- 1 Green Chili Pepper
- 1 Red Chili Pepper
- 1 stalk Green Onion
- 700ml Rice Water (or plain water)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean Soybean Paste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil (perilla oil)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil (perilla oil)
- 1 Tbsp Cooking Wine (Mirin or similar)
Cooking Instructions
Step 1
Gently rinse the excess seasoning off the Altarimoo Kimchi under running water. Cut the radish into approximately 4 equal pieces, making a small slit in the thicker stem parts to help the seasoning penetrate better.
Step 2
In a bowl, combine the prepared Altarimoo Kimchi with 2 Tbsp Doenjang, 2 Tbsp minced garlic, and 2 Tbsp sesame oil. Massage the ingredients into the radish kimchi using your hands, squeezing and mixing vigorously to ensure the seasoning is well distributed and absorbed. This step is crucial for infusing flavor throughout.
Step 3
Thinly slice the onion. Remove the stems from the green and red chili peppers and slice them diagonally. These will add color and a mild spicy kick.
Step 4
Slice the green onion diagonally. This will add a wonderful aroma to the stew.
Step 5
In a pot, combine the seasoned Altarimoo Kimchi, 700ml of rice water (or plain water), sliced onion, and 1 Tbsp cooking wine. Bring to a simmer over medium heat. Initially, cook with just enough liquid. As the radish kimchi cooks and the liquid reduces, gradually add more rice water as needed, and continue to simmer gently for about 40-50 minutes, or until the radish is tender. For an extra depth of flavor, you can add a few dried anchovies to the pot while it simmers.
Step 6
Test the tenderness of the Altarimoo Kimchi by piercing it with a chopstick. Once it’s tender, add the diagonally sliced chili peppers and green onion. Simmer for a few more minutes until the vegetables are slightly softened. Your delicious Altarimoo Kimchi stew is now ready! Serve it hot over a bowl of steamed rice for a truly satisfying meal.
