Savory and Deep Flavored Aged Kimchi and Soybean Paste Stew
Guaranteed Rice Thief! Aged Kimchi and Soybean Paste Stew Recipe That Devours a Bowl of Rice
I had a bit of the delicious radish kimchi I made last year. While it’s wonderful to eat as is, seeing the aged kimchi made me crave a simmered dish. I immediately soaked it in water to mellow its intense flavor. After draining out the strong tanginess, I created a new, flavorful seasoning with soybean paste and simmered it. It might look simple, but dishes like this have always been my favorite since childhood. Once it’s done, serving it with rice is pure magic – my chopsticks can’t stop, and the rice just disappears endlessly! It’s perfect for when you lose your appetite, though I rarely seem to have that problem, haha. Enjoy this deeply flavored aged kimchi and soybean paste stew made with last year’s kimchi!
Main Ingredients- 4 handfuls of aged radish kimchi (about 200g)
- 1L (4 cups) water
- 1 cup dried anchovies for broth (about 1 handful)
Seasoning Ingredients- 1 Tbsp soybean paste
- 1 tsp anchovy dashi powder (or other umami seasoning)
- 1 tsp minced garlic
- A small amount of chopped green onion
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds
- 1 Tbsp soybean paste
- 1 tsp anchovy dashi powder (or other umami seasoning)
- 1 tsp minced garlic
- A small amount of chopped green onion
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare the aged radish kimchi. Rinse it 2-3 times under running water to remove any dirt. To soften its strong sourness, soak it in cold water for about 30 minutes, changing the water once halfway through for a milder taste.
Step 2
Make the anchovy broth. In a dry pan, roast the dried anchovies over medium-low heat for 1-2 minutes without oil. This removes any fishy smell and enhances their nutty flavor. Removing the anchovies’ innards will result in a clearer broth.
Step 3
Add 1L (4 cups) of water to the roasted anchovies and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 10 minutes to create a deep, refreshing anchovy broth. Discard the anchovies, keeping only the broth.
Step 4
Dissolve the soybean paste. Add 1 Tbsp of soybean paste to the prepared anchovy broth and stir until completely dissolved without lumps. Adjust the amount based on the saltiness of your soybean paste.
Step 5
Add the well-drained aged radish kimchi to the seasoned broth and simmer over medium heat for 15-20 minutes until tender and infused with the flavors. It’s important to cook until the kimchi is soft and has absorbed the seasoning. If the broth reduces too much, add a little more water.
Step 6
Add the remaining seasonings and adjust the taste. Once the kimchi is tender, stir in 1 tsp anchovy dashi powder, 1 tsp minced garlic, a small amount of chopped green onion, and 1 Tbsp perilla oil. Mix well. Taste and if needed, add a bit more soybean paste or adjust the seasoning for your preference.
Step 7
Transfer the finished aged kimchi and soybean paste stew to a serving dish. Sprinkle with toasted sesame seeds for an extra nutty aroma. This delicious dish is now ready to be enjoyed with a warm bowl of rice. Enjoy your meal!
