Braised Aged Kkakdugi (Cubed Radish Kimchi)
A Flavorful Kimchi Side Dish to Revive Your Appetite: Making Braised Aged Kkakdugi
Do you still have delicious Kkakdugi (cubed radish kimchi) from last year? Then it’s time to braise it! When you braise aged Kkakdugi with doenjang (soybean paste) and sesame oil, it becomes a fantastic side dish that stimulates your appetite. It’s a truly special dish, so be sure to make it!
Main Ingredients- 1 bowl of aged Kkakdugi (cubed radish kimchi)
- 1 handful of dried anchovies for broth
- 600ml of rice water
Seasoning- 1 Tbsp doenjang (soybean paste)
- 1/2 Tbsp minced garlic
- 2 Tbsp brewed soy sauce
- 3 Tbsp sesame oil
- 1/2 Tbsp sugar
- 1 Tbsp doenjang (soybean paste)
- 1/2 Tbsp minced garlic
- 2 Tbsp brewed soy sauce
- 3 Tbsp sesame oil
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Transform your aged Kkakdugi, which was delicious last year, into a wonderful side dish by braising it.
Step 2
First, cut the aged Kkakdugi into bite-sized pieces (about 3-4 cm). If they are too large, the seasoning might not penetrate well. Rinse off the old seasoning from the kimchi and soak it in water for a bit to remove some of the spiciness. This will help maintain the original kimchi flavor while making it more tender.
Step 3
To the rinsed Kkakdugi, add the prepared seasonings (1 Tbsp doenjang, 1/2 Tbsp minced garlic, 2 Tbsp brewed soy sauce) and gently mix them together with your hands. It’s important to ensure the seasoning is evenly distributed throughout the radish cubes.
Step 4
Heat a frying pan over medium heat. Add the seasoned Kkakdugi and drizzle in 3 Tbsp of sesame oil. Stir-fry the Kkakdugi until it’s lightly browned and fragrant, being careful not to burn it. The nutty aroma of the sesame oil will release, and the radish will begin to soften.
Step 5
Once the Kkakdugi is somewhat stir-fried, pour in 600ml of rice water, enough to cover the kimchi, and add the dried anchovies for broth. Cover the pan and let it simmer over medium-low heat until the liquid reduces. Rice water adds a smooth texture to the broth, and anchovies contribute umami.
Step 6
If the Kkakdugi tastes too sour, add 1/2 Tbsp of sugar to balance the acidity. Sugar helps to mellow the sourness and enhances the overall savory flavor.
Step 7
Continue to cook until the liquid has reduced and the radish is tender. You can test for doneness by piercing a piece of Kkakdugi with a chopstick; it should go in smoothly with little resistance. Avoid overcooking, which can make it mushy, and adjust the texture to your preference.
Step 8
Transfer the finished braised aged Kkakdugi to a serving dish. Sprinkle with toasted sesame seeds for a final garnish. Enjoy this delicious and flavorful side dish with a bowl of warm rice!
