Aged Kimchi Stir-Fry: A Nostalgic Dish with Deep Flavors
Aged Kimchi Stir-Fry: A Nostalgic Dish with Deep Flavors
Mom’s Classic Aged Kimchi Stir-Fry: Bursting with Flavor!
This aged kimchi stir-fry brings back fond childhood memories of my mom making it often. To avoid the pieces of anchovy some dislike, I use anchovy broth for a cleaner, more refined taste. This dish is a true rice thief, so make it for your family and create wonderful mealtime memories!
Main Ingredients- 1/2 head of well-fermented aged kimchi
- 2 Korean chili peppers (cheongyang peppers)
- 1/2 stalk of green onion
Seasoning & Aromatics- 300ml anchovy and kelp broth
- 3 Tbsp perilla oil
- 1 Tbsp cooking oil
- 0.5 Tbsp Korean soybean paste (doenjang)
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp cooking wine (mirin or similar)
- 300ml anchovy and kelp broth
- 3 Tbsp perilla oil
- 1 Tbsp cooking oil
- 0.5 Tbsp Korean soybean paste (doenjang)
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp cooking wine (mirin or similar)
Cooking Instructions
Step 1
Rinse the aged kimchi (about half a head, equivalent to 2 smaller heads) under running water to clean it thoroughly. If the kimchi has a strong fermented smell, soaking it in water for over an hour before cooking can help neutralize it.
Step 2
After rinsing, squeeze out as much water as possible from the kimchi. Trim off the tough, thick core part from the top.
Step 3
Tear the squeezed kimchi into bite-sized pieces following the natural grain of the leaves. This helps the seasoning penetrate better and improves the texture.
Step 4
Heat a wide pan over medium heat. Add the perilla oil and cooking oil. Stir in the Korean soybean paste (doenjang) to create the base for your seasoning.
Step 5
Continue heating over medium-low heat, stirring constantly to prevent the soybean paste from burning or sticking to the pan. This allows the savory flavor of the doenjang to meld beautifully with the oils.
Step 6
Once the seasoning base is ready, add the torn aged kimchi to the pan. Sprinkle in the sugar and minced garlic. Stir-fry well, ensuring nothing burns, until the kimchi softens slightly, about 3-5 minutes.
Step 7
After stir-frying the kimchi, pour in the anchovy and kelp broth (300ml) and the cooking wine (1 Tbsp). Stir everything together and bring to a gentle simmer. Reduce the heat slightly and let it cook down until the liquid is reduced.
Step 8
While the kimchi is simmering, thinly slice the Korean chili peppers and cut the green onion into diagonal pieces. Feel free to adjust the amount of chili peppers if you prefer it spicier.
Step 9
Finally, add the prepared chili peppers and green onion to the pan. Continue to stir-fry for another 2-3 minutes until most of the liquid has evaporated and the kimchi has a glossy sheen. Your delicious aged kimchi stir-fry is now ready! It’s wonderful served over a bowl of hot rice.
