Flavorful Stir-Fried Aged Kimchi (Mukeunji Bokkeum)
The Amazing Transformation of Old Kimchi: Making Mukeunji Bokkeum (Part 5)
This dish brings out the rich, savory flavor of aged kimchi, which is particularly delicious this time of year. It’s the perfect side dish when you don’t have much of an appetite – guaranteed to make you crave more rice!
Main Ingredients- 1/4 head aged kimchi (Mukeunji)
- 1 Tbsp dried anchovy powder
- 1 Tbsp cooking oil
- 20g green onion (about 1/4 stalk)
Cooking Instructions
Step 1
Thoroughly remove the filling from the aged kimchi. Then, soak it in cold water for about 30 minutes to mellow out its strong sourness. Changing the water once in between is recommended. Squeeze out excess water well.
Step 2
Once squeezed, finely chop the aged kimchi into bite-sized pieces. Chopping them not too thick helps the seasoning to penetrate well and improves the texture.
Step 3
Heat a pan over medium-low heat and add 1 tablespoon of cooking oil. Be careful not to burn the ingredients by maintaining this heat level.
Step 4
Add the chopped aged kimchi to the heated pan and begin stir-frying.
Step 5
Stir-fry the kimchi until it softens and wilts, which should take about 2-3 minutes. Ensure it’s evenly distributed in the pan.
Step 6
Once the kimchi is slightly stir-fried, add 1 tablespoon of dried anchovy powder and continue to stir-fry. The savory flavor of the anchovy powder will blend with the kimchi, enhancing its umami.
Step 7
Finally, add the diagonally sliced green onions and stir-fry for about another minute to add their aroma.
Step 8
While it’s delicious simply mixed, stir-frying it lightly in oil like this significantly amplifies the deep flavor and savoriness of the aged kimchi, making it much tastier. It’s the perfect side dish for rice!
Step 9
Your delicious stir-fried aged kimchi is now complete. Serve it over warm rice and enjoy!
