Radish Kimchi Stew with Doenjang: A Flavorful Side Dish
Radish Kimchi Stew with Doenjang: A Flavorful Side Dish
Delicious Doenjang Stew using Leftover Radish Kimchi, just like Chef Kim Soo-mi!
A savory and flavorful stew made from well-fermented kkakdugi (cubed radish kimchi) using a recipe inspired by Chef Kim Soo-mi. This dish brings out a deep umami flavor that pairs perfectly with rice.
Main Ingredients- 700g well-fermented kkakdugi (cubed radish kimchi)
- 1 handful dried anchovies (heads and guts removed)
- 1 handful dried shrimp
- 2 Korean chili peppers (cheongyang chili)
Seasoning & Broth- 1 Tbsp doenjang (Korean soybean paste)
- 1 tsp sugar
- 2L water (or rice water)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 tsp sugar
- 2L water (or rice water)
Cooking Instructions
Step 1
Don’t discard your over-fermented or slightly less flavorful kkakdugi! You can transform it into this delicious doenjang stew. If there’s any white residue on top of the kimchi, simply wash it off thoroughly. To reduce the saltiness, it’s best to soak the kimchi in water for half a day to a full day before cooking. If your kimchi isn’t too salty, rinse it about 4-5 times, ensuring you remove as much seasoning as possible, and then proceed.
Step 2
In a pot, add enough water or rice water to just cover the washed kkakdugi. Add the dried anchovies (with heads and guts removed), dried shrimp, and Korean chili peppers. Dissolve 1 tablespoon of doenjang into the liquid. It’s crucial to make the doenjang broth mild; avoid making it too salty. You can add a tiny bit of minced garlic for extra flavor if you like.
Step 3
Bring the stew to a boil over high heat and simmer for 10 minutes. If you find the broth too salty during this stage, you can add more water and continue to boil to adjust the seasoning.
Step 4
After 10 minutes, cover the pot with a lid and reduce the heat to low. Let it simmer gently for another 10 to 15 minutes. This slow cooking allows the radish to soften and absorb the rich flavors.
Step 5
Voilà! Your delicious radish kimchi doenjang stew is ready. We typically don’t consume the leftover doenjang broth at the bottom of the pot. If you wish to eat the broth, use only half a tablespoon of doenjang from the start, or ensure you’ve thoroughly rinsed the kimchi to remove all saltiness before cooking. Enjoy this flavorful dish!
