Aged Kimchi and Soybean Paste Stew
Hearty and Savory Aged Kimchi Stew with Soybean Paste!
On hot and humid days when your appetite dwindles, I remember the aged kimchi stew my grandmother used to make. I decided to recreate it! It’s delicious even when made in a larger batch and kept cold in the refrigerator. The rich flavor of aged kimchi combined with the umami of soybean paste makes it a perfect rice accompaniment.
Main Ingredients- 1/2 head of aged Napa cabbage kimchi (approx. 2 leaves)
- 1 handful of dried anchovies for broth
- 2 red chili peppers (or 1 spicy green chili pepper)
Seasoning- 1 tsp Korean soybean paste (store-bought is fine)
- 1 tsp cooking wine (mirin or similar)
- Umami seasoning (optional, to taste)
- 1 tsp Korean soybean paste (store-bought is fine)
- 1 tsp cooking wine (mirin or similar)
- Umami seasoning (optional, to taste)
Cooking Instructions
Step 1
Rinse the aged Napa cabbage kimchi thoroughly under running water. To reduce the saltiness, soak it in cold water for half a day to a full day, changing the water periodically. Adjust the soaking time based on how salty your kimchi is; be careful not to soak it for too long, as this can diminish its flavor.
Step 2
Place the prepared aged kimchi in a pot. Add just enough water to barely cover the kimchi. Dissolve the soybean paste in the water and mix well. If your kimchi is quite salty, use less soybean paste. If it’s on the milder side, you can add a little more.
Step 3
Add the dried anchovies to enhance the broth’s flavor and the red chili peppers (or green chilies) for a touch of heat. I added a tiny bit of umami seasoning for extra depth of flavor, but you can omit it if you prefer or don’t have it.
Step 4
Bring the stew to a boil over high heat and simmer for 10 to 15 minutes. Cook until the kimchi becomes tender and the flavors meld into the broth. Skimming off any foam that rises to the surface during cooking will result in a cleaner tasting broth.
Step 5
Once the kimchi is well-cooked, tear it into bite-sized pieces. While you can cut it with scissors, tearing it by hand allows the seasonings to penetrate better, resulting in a more enjoyable texture. Remove any tough core parts and use only the leafy parts.
Step 6
And there you have it – a delicious Aged Kimchi and Soybean Paste Stew! Its deep, savory flavor is exquisite. It’s incredibly tasty served over a bowl of rice mixed with a little water, like a comforting porridge. It’s also wonderful served with freshly steamed hot rice.
