Aged Kimchi Stew (Muk-eunji Kimchi Jjim): The Ultimate Recipe for Fermented Cabbage
Aged Kimchi Stew, Muk-eunji Recipes, Aged Kimchi Anchovy Braise, Using Aged Kimchi
Made with plenty of aged kimchi, this dish is incredibly delicious! Perfect for using up your fermented cabbage.
Main Ingredients- 1/2 head aged kimchi (well-fermented)
- 20 large dried anchovies (for broth)
- 1/2 stalk green onion
Cooking Instructions
Step 1
Rinse the aged kimchi under cold running water once or twice to remove excess sourness. Adjust the soaking time based on how sour your kimchi is. I soaked mine overnight, but it was still quite tangy. It’s important to adjust this based on your preference.
Step 2
Trim off the tough base of the rinsed aged kimchi. Then, cut the kimchi cabbage stalks in half. This helps the seasoning penetrate better and speeds up the cooking time.
Step 3
Tear the thick, fibrous parts of the kimchi stalks into bite-sized pieces by hand. This will improve the texture when you bite into it.
Step 4
Tear the kimchi leaves into appropriate sizes as well, ensuring they don’t become too mushy. If torn too small, they might disintegrate during cooking.
Step 5
Tear the aged kimchi into manageable pieces like this, ready for seasoning. This step helps remove any unpleasant smell from the kimchi and enhances its savory flavor.
Step 6
Remove the heads and guts (the dark, bitter part) from the large dried anchovies. Then, microwave them for about 30 seconds to eliminate any fishy odor. This leaves you with only the umami flavor.
Step 7
Pour 2/3 cup of water over the de-scented anchovies and let them soak for a moment. This will help extract a richer anchovy broth flavor.
Step 8
Slice the green onion diagonally into large pieces. This adds a fresh element to the stew and a nice visual appeal.
Step 9
In a bowl, combine the torn aged kimchi with 2 Tbsp cooking oil, 2/3 Tbsp sugar, 2 Tbsp mirin, and 1/2 Tbsp minced garlic.
Step 10
Gently massage the ingredients with your hands to ensure the seasoning is evenly distributed throughout the kimchi. It’s crucial to mix thoroughly so the flavors penetrate the kimchi leaves.
Step 11
Heat a pot over high heat and sauté the seasoned aged kimchi for about 5 minutes. Stir-frying the kimchi first removes any ‘old’ smell and brings out its delicious savory notes.
Step 12
Arrange the soaked anchovies in the center of the sautéed kimchi. The anchovies will absorb the kimchi broth, becoming tender and flavorful.
Step 13
Cover the anchovies with the sautéed kimchi. It’s best if the kimchi completely envelops the anchovies when the lid is on.
Step 14
Cover the pot with a lid, reduce the heat to medium, and simmer for about 5 minutes. This allows the kimchi to become tender and the anchovy’s umami to infuse into the cabbage.
Step 15
Add the sliced green onions and 2 Tbsp of perilla oil. Sauté briefly, then finish by sprinkling toasted sesame seeds on top for a nutty aroma.
Step 16
Your delicious aged kimchi stew (Muk-eunji Kimchi Jjim) is now ready! It’s heavenly served over a bowl of steamed rice. The deep flavor of the aged kimchi combined with the savory anchovies will make you finish your rice in no time. Enjoy this special dish!
