Savory Braised Aged Kimchi (Mugeunji Jijim)
The Ultimate Rice-Thief Side Dish: Mugeunji Jijim Recipe
Learn how to make the most delicious Mugeunji Jijim that will make you forget about all other side dishes. This recipe is your secret to a dish so good, it’ll disappear with your rice in no time!
Main Ingredients
- 1/4 head of well-fermented aged kimchi (mugeunji)
- 30g dried anchovies for broth (heads and innards removed)
- A small amount of green onion (chopped)
Cooking Instructions
Step 1
Gently shake off some of the excess seasoning from the mugeunji to temper its strong sourness. Then, tear the kimchi into bite-sized pieces, about 3-4 cm long. You can adjust how much seasoning you remove based on how sour your kimchi is.
Step 2
Place the dried anchovies in a sieve and lightly shake to remove any powder. Carefully remove the heads and the hard innards. This step is crucial for reducing any fishy odor. In a dry pan, lightly toast the prepared anchovies over low heat for 1-2 minutes. This process removes any fishy smell and enhances their savory flavor.
Step 3
In a pot, add the toasted anchovies, followed by the torn mugeunji. Pour in 2 cups (approx. 400ml) of water. Ensure there’s enough water to mostly cover the kimchi.
Step 4
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently. Simmer for about 10-15 minutes, or until the kimchi becomes tender and its flavors have infused into the liquid. When the kimchi is sufficiently softened, stir in 0.5 Tbsp of sugar and 0.5 Tbsp of minced garlic. The sugar helps to balance the sourness of the kimchi and adds a touch of sweetness and depth.
Step 5
Continue to simmer uncovered over low heat until the liquid has reduced to a slightly thick, saucy consistency. This allows the flavors of the kimchi and anchovies to meld beautifully with the reduced liquid. If it becomes too dry, you can add a little more water.
Step 6
Finally, drizzle in 2 Tbsp of perilla oil and scatter the chopped green onions over the top. The nutty aroma of the perilla oil and the freshness of the green onions will elevate the dish’s fragrance and flavor. Gently mix everything together to finish. This Mugeunji Jijim is so incredibly delicious, it can easily stand in for any meat dish and is sure to become a favorite rice accompaniment. Enjoy making and savoring this wonderful dish!
