Stir-fried Aged Kimchi with Perilla Oil and Soybean Paste: A Recipe to Eliminate Stale Odor and Sourness
Transform aged kimchi, too good to discard, into a delicious ‘Perilla Oil Soybean Paste Stir-fried Kimchi’ that banishes stale odors and sourness!
Do you have aged kimchi at home that has developed a stale odor or become too sour to enjoy? It feels like a waste to throw away kimchi that was so carefully prepared. This recipe is a fantastic ‘pantry raid’ solution, perfect for utilizing any type of aged kimchi you have stored away, turning it into a delicious side dish. We often use our unappetizing radish kimchi, napa cabbage kimchi, or chive kimchi by washing and simmering them into a delicious stew. The nutty richness of perilla oil combined with the savory depth of soybean paste effectively neutralizes the stale and sour notes of aged kimchi, adding a wonderful depth of flavor.
Main Ingredients
- Aged Kimchi (as much as you like)
- 1-2 Concentrated Broth Cubes (or anchovy-kelp broth)
- 1/2 Tbsp Ssamjang (or 1 Tbsp Doenjang/Soybean Paste)
- 7-8 Tbsp Perilla Oil (use generously for best flavor)
- 1/2 Green Onion (chopped)
- 1 Tbsp Minced Garlic
- 1 Tbsp Raw Sugar (or regular sugar, plum syrup can be substituted)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the aged kimchi by cutting it into bite-sized pieces. You can use as much kimchi as you’d like for this dish.
Step 2
Fill a bowl with cold water and thoroughly rinse off the red chili paste seasoning from the aged kimchi. If the kimchi is very sour or has a strong stale odor, rinsing it multiple times is recommended. After rinsing, squeeze out as much water as possible with your hands, then chop the kimchi into easy-to-eat pieces.
Step 3
Heat a pan and add a generous amount of perilla oil. Sauté the chopped green onions and minced garlic over medium-low heat until fragrant. Once the garlic aroma is released, add 1/2 tablespoon of ssamjang (or doenjang) and stir-fry briefly, coating the kimchi with the oil. Using ssamjang adds a savory depth, and if you opt for doenjang, start with 1 tablespoon and adjust to taste as it simmers.
Step 4
It’s crucial to add 1 tablespoon of raw sugar (or regular sugar) at this stage. Sugar effectively neutralizes the strong stale odor and sourness of the aged kimchi, making it much more palatable. If you prefer not to use sugar, plum syrup or other sweeteners can be used as alternatives. Adjust the sweetness according to the kimchi’s sourness.
Step 5
Now, add 1-2 concentrated broth cubes (or anchovy-kelp broth) and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pan, and let it simmer gently for at least 40 minutes to 1 hour. The goal is to reduce the liquid to about half its original volume. Simmering for a sufficient amount of time allows the flavors to meld beautifully into the kimchi, resulting in a tender and incredibly soft texture. Finally, turn off the heat and sprinkle with toasted sesame seeds for a delightful finish to your stir-fried aged kimchi.
