Braised Aged Radish Kimchi with Soybean Paste
Braised Aged Radish Kimchi with Soybean Paste
A Flavorful Recipe for Braised Aged Radish Kimchi (Chonggak Kimchi) with Soybean Paste
Transform your aged radish kimchi from the kimchi refrigerator into a delectable side dish that you won’t be able to stop reaching for! If you have leftover aged radish kimchi, give this delicious soybean paste braised version a try. ^^ It’s a fantastic way to use up aged kimchi and create a dish bursting with savory depth.
Main Ingredients- Aged Radish Kimchi (Chonggak Kimchi) 400g
- Anchovy-Kelp Broth 400ml
Seasoning Ingredients- Soybean Paste (Doenjang) 1.5 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Perilla Oil (Deulgireum)
- Toasted Sesame Seeds
- Soybean Paste (Doenjang) 1.5 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Perilla Oil (Deulgireum)
- Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gently shake off the excess seasoning from the aged radish kimchi. Then, rinse it lightly under running water. Be careful not to wash too vigorously, as this can remove the delicious fermented flavor.
Step 2
Once rinsed, prepare the radish kimchi for cooking. Cut the radish part into 2-4 pieces, and separate the leafy green parts (the stems and leaves). This helps ensure even cooking and a pleasant texture.
Step 3
In a pot or a deep pan, combine the prepared radish kimchi, 1.5 Tbsp of soybean paste, 1 Tbsp of sugar, and 1 Tbsp of minced garlic. Pour in the 400ml of anchovy-kelp broth. Cover the pot with a lid and simmer over medium-low heat for about 30 minutes, or until the kimchi becomes tender. Check occasionally to ensure it’s cooking evenly.
Step 4
After 30 minutes, the kimchi should be tender, and there will be a moderate amount of broth remaining. At this point, drizzle in about 1-2 Tbsp of perilla oil for added aroma and nutty flavor. Continue to simmer for a bit longer, either with the lid slightly ajar or completely removed, to further reduce the liquid.
Step 5
Continue simmering until the liquid is reduced to a desirable, saucy consistency, leaving a moist coating on the kimchi. This is your delicious braised aged radish kimchi with soybean paste! Finish by sprinkling toasted sesame seeds on top for an extra nutty flavor and an appealing presentation. Serve hot with rice and enjoy!
