Braised Young Radish Kimchi (Chonggak Kimchi Jjim): A Flavorful Side Dish
Delicious Braised Chonggak Kimchi
This delightful side dish combines the crispness of well-fermented Chonggak Kimchi with a savory soybean paste sauce, guaranteed to make you finish a bowl of rice in no time. The addition of anchovy broth and perilla oil creates a rich and complex flavor profile.
Main Ingredients- 600g well-fermented Chonggak Kimchi
- 1/2 onion
- 10 dried anchovies for broth (guts and head removed)
- 1/5 leek stalk
- 1 red chili pepper
Seasoning Ingredients- 0.5 – 1 Tbsp Doenjang (Korean soybean paste, adjust according to kimchi and paste saltiness)
- 2 Tbsp perilla oil
- 1 Tbsp rice wine or cooking wine
- 2 cups water (approx. 400ml)
- 0.5 – 1 Tbsp Doenjang (Korean soybean paste, adjust according to kimchi and paste saltiness)
- 2 Tbsp perilla oil
- 1 Tbsp rice wine or cooking wine
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
First, prepare about 600g of well-fermented Chonggak Kimchi. Lightly rinse the kimchi under cold running water to remove any surface impurities. Be careful not to wash it too vigorously, as this can wash away the delicious flavor.
Step 2
Now, let’s make the sauce, the heart of this delicious braised dish. In a bowl, combine 2 cups (approx. 400ml) of water, 1 Tbsp of rice wine, and 0.5 to 1 Tbsp of doenjang. Whisk until smooth and lump-free. Adjust the amount of doenjang based on the saltiness of your kimchi and doenjang. Since every household’s kimchi and doenjang vary, tasting as you go is highly recommended.
Step 3
Prepare the vegetables and anchovies that will be added to the dish. Slice the 1/2 onion thinly. Cut the 1/5 leek stalk diagonally. Thinly slice the 1 red chili pepper, removing the seeds for a pop of color. For the 10 dried anchovies, carefully remove their heads, guts, and digestive tracts. This step helps to reduce any bitterness from the anchovies.
Step 4
In a wide pot, arrange the rinsed Chonggak Kimchi at the bottom. Layer the sliced onions and the prepared anchovies evenly on top of the kimchi. Layering the ingredients like this ensures that the flavors meld together beautifully as they cook.
Step 5
Pour the prepared doenjang sauce evenly over the ingredients in the pot. Ensure the kimchi is well-covered by the sauce.
Step 6
Now, drizzle 2 Tbsp of perilla oil around the edges of the pot. The nutty aroma of the perilla oil will add another layer of richness to the dish.
Step 7
Cover the pot with a lid and simmer over medium-low heat until the kimchi is tender and has absorbed the flavors of the sauce. Stir occasionally to prevent sticking. Simmering for about 20-30 minutes will allow the kimchi to soften and develop a deep flavor.
Step 8
Once the kimchi has reached your desired tenderness and the sauce has reduced to your liking, add the sliced leeks and red chili peppers. Simmer for a few more minutes until the vegetables are slightly softened and their flavors have melded. Be careful not to overcook, as the vegetables can become too mushy. Then, turn off the heat to finish.
Step 9
Enjoy your delicious braised Chonggak Kimchi with a warm bowl of rice. It’s sure to make for a satisfying meal!
