Simmered Aged Kimchi with Perilla Oil and Soybean Paste
Simmered Aged Kimchi with Perilla Oil and Soybean Paste
How to Make Deliciously Simmered Aged Kimchi with Anchovy and Soybean Paste
Don’t let that aged kimchi go to waste! Rinse it, soak it to remove excess salt, then simmer it slowly with flavorful perilla oil and savory soybean paste. This dish is incredibly delicious, perfect for using up kimchi that’s been sitting in your kimchi refrigerator. We’ll trim the tough core, add seasoned soybean paste, and let it simmer gently in perilla oil until the sauce is wonderfully rich and slightly reduced. That little bit of rich sauce is just perfect for spooning over rice!
Ingredients- 1/2 head aged kimchi
- 15 dried anchovies (for broth)
- 1 green onion
- 2 red chili peppers
- 500ml kelp broth
- 1 Tbsp soybean paste (doenjang)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, thoroughly rinse the aged kimchi under running water. To mellow out its saltiness, place the halved kimchi in water and let it soak for about half a day. While the kimchi is soaking, let’s prepare the vegetables. Slice the green onion diagonally into bite-sized pieces, and do the same for the red chili peppers for a nice presentation.
Step 2
Once the kimchi has soaked, trim off the tough core. Then, make vertical slits along the kimchi leaves. This simple step will make it much easier to pull apart and eat with your rice later.
Step 3
Prepare the dried anchovies for making broth by removing their heads and intestines. This ensures a cleaner, less fishy flavor in your final dish.
Step 4
In a pot or pan, add the perilla oil and sauté the cut aged kimchi over medium-low heat until it softens slightly. Once the kimchi is tender, add the soybean paste and mix well, ensuring the kimchi is evenly coated with the paste. Continue to sauté for a minute or two.
Step 5
Add the minced garlic and sugar to the kimchi mixture. The sugar will help balance the tartness of the aged kimchi. Stir well and cook for another minute. Pour in the prepared kelp broth (500ml) and bring to a simmer. Once it starts boiling, add the sliced green onion and red chili peppers. Reduce the heat to medium-low and let it simmer gently until the sauce has thickened slightly and become rich. This slow simmering allows the flavors to meld beautifully.
Step 6
Your delicious Simmered Aged Kimchi with Perilla Oil and Soybean Paste is now ready! This is a fantastic side dish that will surely become a favorite. #AgedKimchiJjim #HowToMakeAgedKimchiStew #SimmeredKimchi #DinnerMenu #KimchiAnchovyJjim #KimchiDoenjangJjim
Step 7
Imagine taking a piece of this warm, tender kimchi, tearing it apart, and placing it on a bowl of steaming rice. You’ll find one bowl just isn’t enough! Perhaps dieting is out of the question with such tasty food around. Just like my yard seems to be expanding, I feel like my body is doing the same, spreading outwards. I really should exercise, but I just can’t bring myself to do it, which is a bit of a problem!
