Refreshing Anchovy Kimchi Stew Recipe
Refreshing Anchovy Kimchi Stew Recipe
[Aged Kimchi & Anchovy Stew] Making a Refreshing Stew with Aged Kimchi and Anchovies
I made kimchi stew using aged kimchi that I made last year and still have leftover. I didn’t use pork, but instead used anchovies for a cleaner, more refreshing taste. I recommend tearing the well-cooked kimchi and serving it over rice. Enjoy the deep flavor of aged kimchi!
Ingredients- 1/2 head of aged kimchi
- 1L (4 cups) water
- 2 Tbsp perilla oil
- 1 handful of dried anchovies (for broth, remove innards if large)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 stalks green onion (sliced diagonally)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Rinse the kimchi gently and tear or slice it into bite-sized pieces. Place the kimchi in a pot and add 1L (4 cups) of water. If your aged kimchi is too sour, you can add a little more sugar.
Step 2
Add 1 handful of dried anchovies and drizzle in 2 Tbsp of perilla oil. Cover the pot with a lid and simmer over medium heat for about 15 minutes, until the kimchi becomes tender. The anchovies will add a refreshing depth of flavor to the broth.
Step 3
Once the kimchi is somewhat cooked, add 1 Tbsp of minced garlic and 1 Tbsp of sugar. Reduce the heat to low, cover, and continue to simmer for another 20-30 minutes until the kimchi is completely softened and has absorbed the flavors well. Spooning some of the broth over the kimchi periodically will enhance the taste.
Step 4
When the broth has reduced to your liking, add 2 stalks of diagonally sliced green onion. Simmer for an additional 5 minutes to allow the sweetness and aroma of the green onion to meld into the stew.
Step 5
When the kimchi is completely soft and the broth is rich and slightly thickened, turn off the heat. Sprinkle a pinch of sesame seeds on top for garnish.
Step 6
Serve hot over steamed rice and enjoy! The deep flavor of the aged kimchi combined with the refreshing taste of anchovies creates a wonderful harmony.
