Grandma’s Kimchi Stew (Muk Eun Ji Jjim)
Grandma’s Kimchi Stew (Muk Eun Ji Jjim)
A Savory and Comforting Aged Kimchi Stew that’s a Perfect Rice Companion!
I made a simple yet incredibly savory aged kimchi stew (muk eun ji jjim) using aged kimchi from my refrigerator. It’s so subtly flavored and satisfying, it’s truly a meal that makes you want to eat more rice.
Main Ingredients- 1 head of aged kimchi
- 1 stalk of green onion
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under running water until most of the seasoning is removed. This step is crucial for removing any strong sourness and ensuring a clean taste.
Step 2
Squeeze out as much water as possible from the rinsed aged kimchi with your hands. Excess water can dilute the flavor of the stew. Trim off and discard the tough bottom core of the kimchi.
Step 3
Tear the squeezed aged kimchi into bite-sized pieces by hand. Avoid tearing it too finely, as it can become mushy during the stewing process.
Step 4
Place all the torn aged kimchi into a pot. Add the minced garlic and the fermented crab sauce (or Korean soup soy sauce). You can also use fish sauce if you prefer.
Step 5
Drizzle in 2 tablespoons of perilla oil for a nutty aroma. Gently massage the seasonings into the kimchi with your hands, as if you’re kneading dough. Mix gently along the lines of the kimchi leaves.
Step 6
Wash the green onion and slice it diagonally into about 1cm thick pieces. The green onion will add a refreshing flavor and aroma to the stew.
Step 7
Arrange the sliced green onions evenly over the seasoned kimchi. Cover the pot with a lid and let it simmer over medium-low heat until the kimchi is tender, about 15-20 minutes.
Step 8
Midway through the simmering process, lift the lid and stir the kimchi gently with chopsticks or a spatula. This ensures that the seasonings are evenly distributed throughout the kimchi, making it more flavorful.
Step 9
Once the kimchi is tender, turn off the heat. To add a final touch of perilla oil’s aroma, drizzle a little more perilla oil over the stew after turning off the heat and gently mix. Be careful not to overmix, as this can make the kimchi mushy.
Step 10
Transfer the finished aged kimchi stew to a serving dish. Sprinkle generously with toasted sesame seeds and a few chili threads for color. This delicious and visually appealing muk eun ji jjim is ready to be enjoyed. Serve it over hot rice for a perfect meal!
