Aged Kimchi and Soybean Paste Stew: A Rustic Delight
Aged Kimchi and Soybean Paste Stew: Revitalizing Leftover Kimchi with a Countryside Twist
Craving a comforting, homemade side dish? Today, we’re transforming that aged, fermented kimchi (‘mukimchi’) into a delicious stew! While often used in soups or stews, ‘mukimchi’ can also be a star in its own right when prepared by washing away some of its intense tanginess. This recipe for ‘Mukimchi Doenjang Jijimi’ (Aged Kimchi and Soybean Paste Stew) is a fantastic way to enjoy well-fermented kimchi. By rinsing it, we tame the strong flavors and unlock a deeper, more nuanced taste, making it incredibly satisfying, especially for those who love a hearty, rustic meal. It’s a testament to how simple ingredients can create something truly special.
Ingredients- 2 heads of aged kimchi
- 1 Tbsp perilla seed powder
- 1 Tbsp oligo syrup (or honey/corn syrup)
- 2 Tbsp fermented soybean paste (doenjang)
- 500ml anchovy broth
- 2 Korean chili peppers (cheongyang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by placing the aged kimchi in a large bowl and shaking off as much of the seasoning paste as possible. Rinse the kimchi thoroughly under cold running water several times, changing the water, until all the chili powder and excess saltiness are gone. Ensure it’s clean before proceeding.
Step 2
Once the kimchi is well-rinsed, place it back in the bowl and cover it with fresh cold water. Let it soak for about 1 hour. After 30 minutes, drain the soaking water and gently squeeze out any excess moisture from the kimchi.
Step 3
Transfer the squeezed kimchi to a pot. Pour in 500ml of anchovy broth. It’s best to use a pot that’s slightly larger than the amount of kimchi to prevent it from boiling over. You can leave the kimchi leaves whole for a rustic feel, or cut them into bite-sized pieces for easier eating.
Step 4
Add dried anchovies to the pot for added depth of flavor. Prepare the anchovies by removing their heads and guts. Cooking them directly in the stew allows their savory essence to infuse the broth, creating a richer taste than using pre-made broth alone. If you prefer not to have anchovy pieces in your stew, you can use a tea bag for anchovies or prepare the broth separately.
Step 5
For a touch of heat, add 2 Korean chili peppers, halved. Sprinkle in 1 tablespoon of perilla seed powder for a nutty aroma and creamy texture. Also, add 1 tablespoon of minced garlic to enhance the overall flavor profile.
Step 6
Now, it’s time to add the fermented soybean paste (doenjang), which is key to this dish. Stir in 2 tablespoons of doenjang. Keep in mind that doenjang brands vary in saltiness and flavor. It’s crucial to taste as you go and adjust the amount, rather than adding it all at once. If it becomes too salty, you can add a little more water or broth.
Step 7
Bring the stew to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to medium-low and let it simmer gently for about 30 minutes, or until the liquid has reduced and the kimchi is tender and flavorful. Stir occasionally and add a little warm water or broth if the stew becomes too dry, to prevent it from sticking to the bottom of the pot.
