Stir-Fried Aged Kimchi with Perilla Oil
Lee Jong-im’s Aged Kimchi Stir-Fry with Dried Anchovies: A Recipe for Rich and Savory Flavor
I had a lot of aged kimchi, so I made this dish, and it turned out incredibly delicious! The savory aroma of perilla oil combined with the umami from the anchovies creates a fantastic side dish that pairs perfectly with rice.
Main Ingredients
- 1/2 head Aged Kimchi (Mu-geun-ji)
- 30 large Dried Anchovies
Cooking Instructions
Step 1
First, prepare the large dried anchovies by removing their heads and guts, and also take out the bones. In a dry pan without any oil, toast the anchovies for about 2 minutes to get rid of any fishy smell. This process removes the raw fishiness and enhances their nutty flavor.
Step 2
Wash the Korean leek thoroughly and slice it thinly on the diagonal. Slicing it this way helps the seasoning penetrate better and makes for a more visually appealing dish.
Step 3
Remove the stems from the red and green chili peppers. Slice them diagonally into bite-sized pieces. If you enjoy a bit more heat, feel free to increase the amount of green chili peppers.
Step 4
Unfold the aged kimchi head, scrape out the inner white parts, and trim any tough outer leaves as needed. Rinse it lightly under running water to prevent it from becoming too heavily seasoned.
Step 5
Cut off the tough stem ends of the rinsed aged kimchi to make it more tender.
Step 6
Tear the aged kimchi into bite-sized pieces by hand. If they are too long, they can be difficult to handle during cooking.
Step 7
If the pieces of aged kimchi are still quite long, cut them in half or into thirds before tearing them. This ensures the seasoning coats them evenly and makes them easier to eat.
Step 8
Place the torn aged kimchi in a bowl of cold water and soak for about 40 minutes. This helps to mellow out the strong sourness. Change the water once or twice during soaking for best results. This step ensures the kimchi retains its deep, savory flavor without being overwhelmingly sour.
Step 9
Squeeze out the excess water from the kimchi. In a bowl, combine the kimchi with 1 Tbsp soybean paste, 2 Tbsp minced garlic, 3 Tbsp perilla oil, and 1 Tbsp sugar. Gently mix everything together to coat the kimchi evenly. Add the toasted anchovies and sliced leeks, and mix again. The anchovies will add a wonderful savory depth and umami to the dish.
Step 10
Heat a pan with a little oil over medium-low heat. Add the seasoned aged kimchi and stir-fry until it becomes tender and the seasoning is well incorporated. This step brings out the best flavor and texture.
Step 11
Once the kimchi is nicely stir-fried, pour in the rice water. Using rice water helps to tenderize the kimchi further and adds a subtle richness to the flavor.
Step 12
Add the sliced red and green chili peppers to the pan. The chilies add a beautiful color and a pleasant spicy kick to the dish.
Step 13
Cover the pan and let it simmer over medium heat for about 20 minutes. It’s important to let it simmer slowly so the kimchi fully absorbs the flavors of the seasoning and the liquid.
Step 14
Occasionally lift the lid and stir to prevent the kimchi from sticking to the bottom of the pan. Keep an eye on the liquid level and adjust the heat as needed.
Step 15
After simmering for about 20 minutes, the liquid should be reduced to a thick sauce that coats the kimchi. If it seems too dry, you can add a little more rice water.
Step 16
Finish by drizzling in a little more perilla oil and giving everything a final stir. The nutty aroma of the perilla oil will elevate the overall fragrance and flavor of the dish.
Step 17
Transfer the finished stir-fried aged kimchi to a serving plate. Sprinkle with sesame seeds for a final touch of flavor and visual appeal. The combination of fragrant perilla oil, savory anchovies, and the perfectly seasoned aged kimchi makes this dish incredibly satisfying and a perfect accompaniment to a bowl of rice.
