Flavorful Stir-Fried Aged Kimchi (Muk-eunji Jijim)
#AgedKimchi #SumineBansan #KimchiRecipe #RiceDish #EasySideDish
Discover the delicious depths of flavor with this stir-fried aged kimchi, a beloved Korean side dish! Inspired by the popular show ‘Sumine Bansan,’ this recipe brings together the charm of culinary professionals and lively entertainers. If you still have some of last year’s kimchi, this is the perfect way to transform it into a wonderful accompaniment to your meals. Just like a mother’s comforting cooking, this dish involves rinsing the aged kimchi, then simmering it slowly with plenty of perilla oil until tender. The result is a side dish that’s equally delightful served warm or at room temperature. The rich, savory taste of aged kimchi combined with the nutty aroma of perilla oil is sure to make you reach for extra bowls of rice!
Ingredients
- 1/2 head of aged kimchi
- 4 Tbsp perilla oil
- 2 Tbsp minced garlic
- 1 pack of natural seasoning (anchovy, dried pollack, etc.)
- 3 Tbsp soy sauce
Cooking Instructions
Step 1
First, prepare half a head of aged kimchi. Rinse it thoroughly under running water to remove any excess seasoning paste and kimchi juice. This step helps to reduce the overly sour or pungent flavors often found in aged kimchi.
Step 2
After rinsing off the seasoning, soak the aged kimchi in cold water. This process will help to mellow out the distinctive fermented smell and taste. Change the water daily for at least 3 days to effectively remove the strong odor.
Step 3
Here’s the aged kimchi after soaking for 3 days, with its pungent smell significantly reduced. It’s now ready to be transformed into a delicious dish.
Step 4
Arrange the prepared aged kimchi nicely in a pot. Add a packet of natural seasoning, which can be made with anchovies and dried pollack. You can also use just anchovies, or a homemade natural seasoning blend (like roasted anchovies, dried shrimp, shiitake mushrooms, kelp, dried mussels, and chili seeds, all roasted and ground). Feel free to use ingredients you have on hand to enhance the flavor.
Step 5
Now it’s time to add water. Pour just enough water to barely cover the aged kimchi. The amount of water needed will vary depending on the quantity and how the kimchi was cut. (This is based on kimchi cut in half). Cover the pot and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer uncovered, allowing it to ‘jijim’ (pan-fry/simmer) down. At this stage, add a generous amount of perilla oil to incorporate its wonderful nutty aroma as it cooks.
Step 6
When most of the liquid has evaporated, add a good amount of minced garlic. Stir well with a spatula to ensure everything is evenly mixed and to prevent sticking. Continue to simmer gently until almost all the liquid is gone. Technically, this dish is more of a ‘jijim’ (braised/simmered dish) than a ‘bokkeum’ (stir-fry). It’s also delicious when made with aged mustard greens! While olive oil can be used, perilla oil provides the authentic, best flavor.
Step 7
Finally, it’s time to season. Use soy sauce to adjust the flavor. You can use regular soy sauce, but it’s best to taste as you go, as different soy sauces have varying saltiness. If you don’t have soy sauce, anchovy sauce is a great substitute that will add plenty of deep, savory flavor.
Step 8
Almost all the liquid has evaporated, and the dish is ready! Take a bite of the aged kimchi. It should be tender yet retain a pleasant crispness, with the subtle aroma of perilla oil making it irresistible with plain white rice. Sprinkle generously with toasted sesame seeds before serving, or store it in an airtight container in the refrigerator or freezer for a convenient side dish anytime. If frozen, thaw it naturally before eating. This dish is also wonderfully delicious served cold!
Step 9
A tip for beautiful presentation: Instead of tearing the large pieces of aged kimchi, arrange them whole on a plate for a more appealing look. Finish with a sprinkle of toasted sesame seeds, and your ‘Sumine Bansan’ style stir-fried aged kimchi (muk-eunji jijim) is complete!
