Aged Kimchi and Doenjang Stew: A Flavorful Delight
Savory Stew Made with Well-Fermented Kimchi and Doenjang
After making new kimchi, it’s time to enjoy the aged kimchi! This dish was created to savor the deliciousness of aged, sour kimchi. We’ll reduce its tartness and enhance it with the rich, savory flavor of doenjang (Korean fermented soybean paste), making it an irresistible side dish for rice. Its simple preparation belies its wonderfully complex taste.
Main Ingredients
- 1/4 head aged kimchi (approx. 500g, a nice sour kimchi)
- 1/2 cup water (approx. 100ml)
- 7 dried anchovies for broth (optional, adds umami)
- A little cooking oil (approx. 1 Tbsp)
Seasoning Ingredients
- 2/3 Tbsp doenjang (adjust based on saltiness of homemade doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or 1/2 Tbsp sugar)
- 2/3 Tbsp doenjang (adjust based on saltiness of homemade doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or 1/2 Tbsp sugar)
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under running water. If the kimchi has a strong, sour, or musty smell, soak it in cold water for 1-2 hours to mellow out its sharp flavors. After soaking, squeeze out as much water as possible and chop it into bite-sized pieces (about 2-3cm wide).
Step 2
Heat a pan over medium heat and add a little cooking oil. Add the chopped aged kimchi and dried anchovies. (You can remove the anchovies later if you prefer). Add the doenjang, minced garlic, and corn syrup. Mix everything together well. It’s important to taste and adjust the amount of doenjang or corn syrup as the saltiness of kimchi and doenjang can vary greatly between households.
Step 3
Gently mix the ingredients to ensure the seasoning is evenly distributed. Stir-fry over medium heat for about 2-3 minutes until the ingredients are slightly cooked. This step helps the flavors meld and enhances the overall savory taste.
Step 4
Pour in 1/2 cup of water. Let it simmer over medium-low heat, stirring occasionally, until the liquid reduces and the stew becomes nicely concentrated. Be careful not to let it burn. Continue cooking until the kimchi is tender and the sauce has thickened.
Step 5
Once the stew is perfectly cooked and the flavors have deepened, remove it from the heat. Serve the delicious aged kimchi doenjang stew in a bowl, ready to be enjoyed with a side of warm rice. It’s especially wonderful spooned over hot rice!
