Aged Kimchi Stew: A Special Recipe to Savor the Rich Flavors of Aged Kimchi
Korean Soul Food: Aged Kimchi Stew (Muk Eun Ji Jjim)
Dig into your refrigerator and bring out that aged kimchi hidden away! This recipe for ‘Muk Eun Ji Jjim’ allows you to fully experience the truly deep and rich taste of aged kimchi. It’s a wonderful way to rediscover the charm of well-fermented kimchi.
Main Ingredients- 220g aged kimchi
- 1 handful of dried anchovies (for broth)
- 600ml water
Seasoning- 3 Tbsp perilla oil
- 3 Tbsp perilla oil
Cooking Instructions
Step 1
The first step to enhance the flavor of your aged kimchi! Rinse the aged kimchi, which may have a dull color from long storage in the refrigerator, several times under running water. If the strong sourness or old smell of the kimchi is a concern, soaking the rinsed kimchi in water for about 2 hours can help mellow its flavor. This process makes the kimchi much softer and better able to absorb seasonings.
Step 2
Prepare the cleaned aged kimchi and dried anchovies, which will add a deep umami flavor to the stew. Lightly rinse the anchovies under cold water and gently pat them dry. The combination of aged kimchi and anchovies is the key to this dish.
Step 3
Now, it’s time to start cooking. Heat a pan over medium heat and add 3 generous tablespoons of fragrant perilla oil. The nutty aroma of the perilla oil will further enhance the kimchi’s flavor.
Step 4
Once the perilla oil is evenly spread in the pan, add the prepared rinsed aged kimchi and anchovies. Use your hands or a spatula to gently toss and coat the kimchi and anchovies thoroughly with the perilla oil. This step allows the ingredients to subtly absorb the perilla oil’s fragrance.
Step 5
After the kimchi and anchovies are well coated with perilla oil, stir-fry them over medium heat. Stir occasionally to prevent sticking. It’s important to cook until the kimchi wilts and the ingredients become tender.
Step 6
As you stir-fry, you’ll notice a delicious aroma of the toasting anchovies. At this point, add 300ml of water and turn the heat up to high. Boiling over high heat allows the liquid to reduce quickly, concentrating the flavors of the ingredients.
Step 7
As it boils over high heat, you’ll notice the water has reduced and become more concentrated. The kimchi will begin to soften and the liquid will thicken slightly.
Step 8
Now, add another 300ml of water. Reduce the heat to medium and let it simmer slowly until the aged kimchi becomes tender yet still retains a pleasant ‘crunchy-soft’ texture (sal-kang). Simmering gently allows the deep flavors of the kimchi to meld and the umami from the anchovies to infuse. Covering the pot while simmering will help it cook more tenderly.
Step 9
This is the final step! Once the liquid has nearly evaporated and is just saucy, and the aged kimchi is tender with that delightful ‘sal-kang’ bite, it’s ready. Enjoy this delicious aged kimchi stew, where the deep flavor of the kimchi, the umami of the anchovies, and the nuttiness of the perilla oil come together perfectly. It’s a guaranteed rice-thief!
