Savory Stir-Fried Aged Kimchi
Savory Stir-Fried Aged Kimchi
Spicy and Tangy Stir-Fried Aged Kimchi Recipe (Using Baechu-kimchi)
Transforming aged kimchi or dongchimi baechu-kimchi, which might have lost its appeal for plain eating, into a delightful side dish! This stir-fry boasts a perfectly balanced sweet and sour flavor, making it a fantastic accompaniment to rice, or an amazing addition to bibimbap (mixed rice) and spicy cold noodles. Say goodbye to lackluster kimchi!
Main Ingredients- 1/8 head of rinsed and squeezed aged kimchi or dongchimi baechu-kimchi
- 5 dried anchovies for broth
- 5 Tbsp water
Seasoning- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 1/2 Cheongyang chili pepper
- 1/2 Tbsp sesame oil
- 2 Tbsp cooking wine (mirin)
- 1 tsp sugar
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 1/2 Cheongyang chili pepper
- 1/2 Tbsp sesame oil
- 2 Tbsp cooking wine (mirin)
- 1 tsp sugar
Cooking Instructions
Step 1
Soak the aged kimchi or baechu-kimchi in cold water for about 30 minutes to mellow its sourness. Rinse it under running water, squeeze out excess moisture thoroughly, and then slice it thinly into bite-sized pieces (about 1cm wide).
Step 2
Finely chop the Cheongyang chili pepper. Remove the stem, discard the seeds, and mince it finely to add a pleasant spicy kick.
Step 3
Heat a clean, dry pan over medium-low heat. Add the dried anchovies (with innards removed). Toast them until they are lightly browned and fragrant, being careful not to burn them, to develop a deep umami flavor.
Step 4
In a separate pan, add a little cooking oil. Add the toasted anchovies and the prepared kimchi. Stir-fry over medium heat for about 2-3 minutes until the kimchi wilts slightly.
Step 5
Once the kimchi has softened a bit, add the soup soy sauce, minced garlic, cooking wine, and sugar. Stir-fry for another minute to allow the seasonings to coat the kimchi evenly.
Step 6
Pour in the 5 Tbsp of water. Reduce the heat to low. Stir gently with a spatula, allowing the seasonings to meld into the kimchi and become moist, cooking for about 3-5 minutes, almost like simmering.
Step 7
When the kimchi is still moist with the sauce, add the chopped Cheongyang chili pepper. Turn the heat up to high and stir-fry quickly for about 30 seconds to 1 minute. This will preserve the chili pepper’s crispness and aroma.
Step 8
Turn off the heat and drizzle with sesame oil for added fragrance. (You can also sprinkle some toasted sesame seeds if desired.) This delicious stir-fried aged kimchi is perfect served over warm rice for a simple meal, or used as a vibrant ingredient in bibimbap or spicy cold noodles. Enjoy this unique and flavorful dish!
