Old Radish Kimchi Simmered in Perilla Oil: A Flavorful Transformation! π₯
Old Radish Kimchi Simmered in Perilla Oil: A Flavorful Transformation! π₯
Reviving Old Radish Kimchi: A Simple Simmered Dish with Anchovy Broth and Perilla Oil
Got some aged radish kimchi in your fridge that’s lost its zing? Don’t let it go to waste! This recipe transforms old radish kimchi into a delicious side dish, infused with the deep flavor of anchovy broth and the nutty aroma of perilla oil. π³ It’s a simple yet incredibly flavorful way to enjoy your aged kimchi. Get ready to polish off a bowl of rice!
Main Ingredients- Radish Kimchi (Chonggak Kimchi) 1 bowl (use aged kimchi)
- Onion 1/2 (sliced thinly)
- Anchovy Broth 500ml (broth made from dried anchovies and kelp)
Seasoning & Additional Ingredients- Minced Garlic 2 Tbsp
- Tuna Extract (or soy sauce for soup) 2 Tbsp
- Olive Oil 2 Tbsp (vegetable or canola oil can be used)
- Red Pepper Flakes 2 Tbsp (adjust to your spice preference)
- Perilla Oil 2 Tbsp (for the finishing nutty aroma)
- Sugar 1 Tbsp (optional, add if the kimchi is too salty)
- Extra Anchovy Broth (if the liquid reduces too much)
- Minced Garlic 2 Tbsp
- Tuna Extract (or soy sauce for soup) 2 Tbsp
- Olive Oil 2 Tbsp (vegetable or canola oil can be used)
- Red Pepper Flakes 2 Tbsp (adjust to your spice preference)
- Perilla Oil 2 Tbsp (for the finishing nutty aroma)
- Sugar 1 Tbsp (optional, add if the kimchi is too salty)
- Extra Anchovy Broth (if the liquid reduces too much)
Cooking Instructions
Step 1
Prepare the Radish Kimchi: Start by taking out your aged radish kimchi from the refrigerator. To prevent it from becoming too bland, it’s recommended to soak it in cold water for about an hour before rinsing lightly. Rinse it gently under running water to remove excess saltiness, then drain well. Cut the kimchi into bite-sized pieces, about 3-4 cm long, and place them in a pan.
Step 2
Add Seasonings and Start Cooking: To the kimchi in the pan, add minced garlic (2 Tbsp), tuna extract (2 Tbsp), olive oil (2 Tbsp), and red pepper flakes (2 Tbsp). Mix everything well to coat the kimchi. Let it marinate for a moment, then pour in the anchovy broth (500ml) so that the ingredients are mostly submerged. Bring this mixture to a boil over high heat.
Step 3
Simmer Gently: Once the broth begins to boil, reduce the heat to medium-low. Cover the pan with a lid and let it simmer gently for about 15 minutes. This slow simmering process will tenderize the radish kimchi and allow the flavors to meld beautifully. Stir occasionally to prevent sticking.
Step 4
Final Touches and Seasoning Adjustment: After 15 minutes, remove the lid. Add the thinly sliced onion and the nutty perilla oil (2 Tbsp) to the pan. Continue to cook for another 5 minutes, or until the onions become translucent. Taste the dish, and if it’s too salty, add 1 Tbsp of sugar to balance the flavors. If the liquid has reduced too much, add a little more anchovy broth to reach your desired consistency. Your delicious simmered radish kimchi is now ready!
