Savory Braised Aged Kimchi with Dried Shrimp
Super Simple Side Dish! Aged Kimchi Braised with Plenty of Dried Shrimp!
I received a whole jar of well-fermented aged kimchi from my mother’s house after a visit! I decided to make my absolute favorite nostalgic side dish, braised aged kimchi, generously adding dried shrimp for extra depth and umami. This dish is a true rice thief! Let’s make this delicious side dish together.
Main Ingredients
- 3 small heads of aged napa cabbage kimchi
- 3 Cheongyang chili peppers (or other hot peppers)
- 1 handful of dried shrimp (about 1/2 cup)
- A small amount of dried anchovies for broth (about 5-7 pieces)
Seasoning
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Doenjang (fermented soybean paste)
Cooking Instructions
Step 1
First, rinse the aged kimchi thoroughly under cold running water to remove excess seasoning and chili powder. Washing it carefully, without the chili powder coating, will result in a cleaner flavor and appearance for the braised dish.
Step 2
Place the rinsed aged kimchi whole into a pot. Add just enough water to cover about half of the kimchi. Add the dried anchovies and the dried shrimp to the pot. Tip: Using rice water instead of plain water will add a richer, smoother flavor to the broth.
Step 3
Add 1 tablespoon of doenjang to the pot. Dissolve it completely in the water or rice water, ensuring there are no lumps. Doenjang helps to mellow the tanginess of the kimchi and adds a deep, savory flavor.
Step 4
Trim the stems off the Cheongyang chili peppers and cut them in half lengthwise. Add them to the pot. Bring to a boil over high heat for 5 minutes to allow the flavors to meld. Then, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 10 minutes until the kimchi is tender and well-braised. Tip: If you prefer more heat, use the Cheongyang peppers as is. If you prefer less spice or are cooking for children, you can substitute with milder green peppers or omit them entirely.
Step 5
While delicious served warm, this dish is even better when chilled in the refrigerator. Before serving, tear the braised kimchi into bite-sized pieces by hand and place it over warm rice for an exceptionally tasty meal. The addition of dried shrimp truly enhances the broth with a wonderful depth and umami. This is a fantastic dish to make in a larger batch during the hot summer months to keep as a convenient side dish in your refrigerator.
