Aged Kimchi and Soybean Paste Stew: A Deep and Rich Jeollado Delicacy
Aged Kimchi and Soybean Paste Stew: A Jeollado Secret to Enjoying Old Kimchi Deliciously
This is a cherished dish my mother used to make for me when I was young. Whenever kimchi became too sour, she would rinse it and turn it into this savory stew. It’s a comforting dish that brings out the best in aged kimchi.
Main Ingredients- Aged kimchi (or Kkakdugi/radish kimchi) – appropriate amount
- Ground pork 200g
- 2 Cheongyang chili peppers
- 1 Red chili pepper
- 1 Tbsp salted shrimp
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper powder (Gochugaru)
- 1.5 Tbsp perilla oil
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Thoroughly rinse the aged kimchi (or Kkakdugi) to remove excess filling and wash it 2-3 times in cold water to soften its sourness. If the kimchi has a strong ‘old’ smell, soak it in water for 1-3 days to neutralize the aroma before using.
Step 2
In a bowl, marinate the ground pork with minced garlic, a splash of rice wine (or cooking wine), and pepper. (Traditionally, pork isn’t included, but it’s added here to tenderize the kimchi and enhance its flavor. Alternatively, you can use finely chopped pork belly or spare ribs.)
Step 3
Prepare the kimchi for the pot. If using Kkakdugi, trim the root ends. For napa cabbage kimchi, cut off the stem end and then cut the cabbage vertically 1-2 times. (You can cut the cabbage kimchi or cook it whole; it will soften nicely as it cooks.)
Step 4
While the kimchi is starting to cook, thinly slice the Cheongyang and red chili peppers diagonally to be used as a garnish.
Step 5
In a deep pot, combine the prepared kimchi, rice water (or plain water if rice water is unavailable), soybean paste, red pepper powder, and perilla oil. Bring to a boil over high heat. (If using store-bought soybean paste, check its saltiness and adjust the amount according to the kimchi’s saltiness. If using homemade soybean paste, be extra careful and taste as you go.)
Step 6
Once the kimchi liquid begins to boil, add the marinated ground pork. Reduce the heat to medium-low and simmer until the kimchi is fully tender and soft. (Even if the kimchi is very sour, adding ground pork and simmering together will make it perfectly tender and add a wonderful savory depth.)
Step 7
When the kimchi is sufficiently cooked, add the Cheongyang chili peppers for a touch of spice and the salted shrimp to enhance the umami. Adjust the seasoning as needed. (If you don’t have salted shrimp, you can use soy sauce or fish sauce, but salted shrimp really rounds out the flavor, making it taste as if you’ve added MSG.)
