Hearty Sundae Kimchi Stew: A True Rice Thief!
The ultimate pairing of sundae and aged kimchi! You won’t be able to stop at this irresistible flavor!
Glass noodle sundae (dangmyeon sundae) originated in the late 1960s, utilizing easily accessible and affordable glass noodles and pig intestines. Once a luxury, sundae became a popular national snack with the addition of glass noodles. This recipe for ‘Sundae Kimchi Stew’ brings together the beloved glass noodle sundae and kimchi, a representative Korean dish, to create a rich and deep flavor. Get ready for a meal that will make you polish off your rice bowl in no time!
Hearty Main Dish Ingredients
- 200g Chewy Sundae (Korean blood sausage)
- 1/2 head Aged Kimchi (Mukimchi)
- 1.2L Water
- 2 Tbsp Cooking Oil
- 2 Ladles Kimchi Brine
- 1 Large Leek
- 10 Perilla Leaves
- 2 Tbsp Perilla Seed Powder (Deulkkae garu)
- A pinch of Sesame Seeds
- 3 Thinly Sliced Perilla Leaves (for garnish)
Golden Ratio Seasoning Ingredients
- 1/2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Ssamjang (Korean soybean paste blend)
- 1/2 Tbsp Doenjang (Fermented soybean paste)
- 1/3 Tbsp Saeujeot (Salted fermented shrimp)
- 1 tsp Black Pepper
- 2 Korean Green Chilies (Cheongyang peppers)
- 1/2 Leek
- 1/2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Ssamjang (Korean soybean paste blend)
- 1/2 Tbsp Doenjang (Fermented soybean paste)
- 1/3 Tbsp Saeujeot (Salted fermented shrimp)
- 1 tsp Black Pepper
- 2 Korean Green Chilies (Cheongyang peppers)
- 1/2 Leek
Cooking Instructions
Step 1
First, combine all the seasoning ingredients for the Sundae Kimchi Stew in a bowl and mix them thoroughly. Blend the sugar, soy sauce, fish sauce, minced garlic, cooking wine, chili flakes, chili paste, ssamjang, doenjang, salted fermented shrimp, black pepper, finely chopped Korean green chilies, and chopped leek until well incorporated. This mix forms the flavor base.
Step 2
Heat 2 tablespoons of cooking oil in a pot over medium heat. Add all the prepared seasoning mixture and sauté for about 4 minutes. Sautéing the seasonings allows their flavors to deepen and meld beautifully.
Step 3
As the seasonings cook, a fragrant chili oil will start to render. Add 2 ladles of kimchi brine and stir it in. The kimchi brine will add a layer of savory depth and a burst of umami to the stew.
Step 4
Now, place the half head of aged kimchi into the pot on top of the sautéed seasonings. Stir-fry the kimchi for 2-3 minutes, allowing it to lightly soften and absorb the flavors of the seasonings and brine.
Step 5
Pour 1.2 liters of water into the pot over the kimchi. Ensure the seasonings don’t stick to the bottom by stirring the water well with the kimchi and seasonings.
Step 6
Add the large chunks of leek (1 whole leek) to the pot. The leek will impart a subtle sweetness and fresh aroma to the stew as it cooks.
Step 7
Cover the pot with a lid and let it simmer over low heat for 40 minutes. This long simmering time will tenderize the kimchi and allow all the flavors to meld together.
Step 8
After 40 minutes, uncover the pot to reveal a deeply flavored, tender kimchi stew. The kimchi will be infused with the savory broth and incredibly soft.
Step 9
Now for the final touches! Roughly chop 10 perilla leaves and add them to the pot, along with 2 tablespoons of perilla seed powder for a nutty aroma. Then, add the 200g of sundae, cut into large pieces.
Step 10
Cover the pot again and let it simmer for another 5 to 10 minutes, allowing the sundae to cook and absorb the flavors of the stew. Be careful not to overcook the sundae, as it can become mushy.
Step 11
To serve, carefully take out the tender, stewed kimchi pieces and place them on a cutting board, one by one.
Step 12
Place a generous portion of the cut sundae onto the stem side of each piece of kimchi.
Step 13
Gently roll up the kimchi, encasing the sundae inside. This creates a neat and appealing presentation.
Step 14
Repeat this rolling process with the remaining kimchi and sundae until all ingredients are used. Prepare a beautiful platter for serving!
Step 15
Arrange the kimchi-rolled sundae and the flavorful kimchi stew onto a serving dish. Sprinkle a pinch of sesame seeds over the top for a final touch of flavor and visual appeal.
Step 16
Finally, garnish with 3 thinly sliced perilla leaves. This adds a fresh aroma and a beautiful finish to the dish. Your delicious Sundae Kimchi Stew is ready!
Step 17
The combination of the fragrant perilla leaves, chewy sundae, and the slightly spicy, savory kimchi creates a fantastic taste sensation. This dish pairs wonderfully with a bowl of rice, making for a satisfying meal. Enjoy!
