Hearty Aged Kimchi & Ugeoji Stew
Hearty Aged Kimchi & Ugeoji Stew
A Simple and Clean Recipe for Aged Kimchi & Ugeoji Stew
Many people struggle with digestive issues, often resorting to congee or plain rice. When spicy kimchi is too much, try this recipe using fermented white kimchi and softening ugeoji (dried cabbage leaves)! It’s a fantastic way to salvage ingredients that might otherwise be discarded, transforming them into a comforting and delicious stew. Adding a generous amount of homemade cheonggukjang (fermented soybean paste) creates a unique, savory depth that surpasses even regular doenjang (soybean paste). I initially thought it was just my preference, but my whole family adored it! If you have aged kimchi sitting around, don’t let it go to waste – try simmering it with doenjang. It’s a true rice thief! Wishing you a happy day! ♡
Main Ingredients- 4 handfuls of well-fermented white kimchi (slightly softened is fine too)
- 1/2 cup dried anchovies (for broth)
Seasoning Ingredients- 1 Tbsp Cheonggukjang or 2/3 Tbsp Doenjang (adjust to taste)
- 1 tsp Doenjang (for added depth)
- 2 cups rice water (helps tenderize kimchi and balance saltiness)
- 1 Tbsp Anchovy-Kelp Broth (optional, to taste)
- 1 tsp minced garlic
- 2 Tbsp perilla oil (for a nutty aroma)
- Scallions, chopped (for garnish)
- 1 Tbsp Cheonggukjang or 2/3 Tbsp Doenjang (adjust to taste)
- 1 tsp Doenjang (for added depth)
- 2 cups rice water (helps tenderize kimchi and balance saltiness)
- 1 Tbsp Anchovy-Kelp Broth (optional, to taste)
- 1 tsp minced garlic
- 2 Tbsp perilla oil (for a nutty aroma)
- Scallions, chopped (for garnish)
Cooking Instructions
Step 1
Rinse the aged white kimchi under cold running water 2-3 times to remove excess saltiness and sourness, adjusting to your preference. Squeeze out all the water thoroughly. This step is crucial for making the kimchi tender and suitable for stew.
Step 2
Prepare the dried anchovies. Remove the innards to prevent a bitter taste, ensuring a cleaner flavor for your stew.
Step 3
In a pot, combine the squeezed white kimchi, prepared dried anchovies, and 2 cups of rice water. Bring to a boil over high heat. Rice water helps to soften the kimchi and adds a pleasant, savory depth to the broth.
Step 4
Once the kimchi has softened somewhat, dissolve the cheonggukjang (or doenjang) through a sieve into the pot to ensure a smooth consistency. It’s important to adjust the amount of paste to your liking, as personal taste varies. You can add a little extra doenjang if you desire a richer flavor.
Step 5
As the broth begins to simmer down and thicken slightly, add the minced garlic, perilla oil, and anchovy-kelp broth (if using). Stir well to combine all the seasonings. Simmer for a few more minutes until everything is well incorporated. Finally, add the chopped scallions and simmer briefly. Your delicious Aged Kimchi & Ugeoji Stew is ready!
