Savory Stir-Fried Aged Kimchi with Perilla Oil
Super Simple Recipe: Stir-Fried Aged Kimchi with Perilla Oil (Mugeunji Bokkeum)
Do you have aged kimchi (mugeunji) in your refrigerator? While mugeunji is delicious in stews or braises, today we’re introducing ‘Stir-Fried Aged Kimchi with Perilla Oil,’ a dish that highlights its rich, fermented flavor. This simple yet satisfying side dish is perfect for when you run out of fresh kimchi and will become a real ‘rice thief’! Mugeunji is also excellent in braised mackerel or gamjatang, but stir-frying it with perilla oil truly brings out its unique charm. Let us show you how to make this delightful mugeunji bokkeum that will make you devour a bowl of rice when you have no appetite!
Main Ingredients- 1/4 head of aged kimchi (mugeunji)
- 1/2 stalk of green onion
Cooking Instructions
Step 1
Rinse the aged kimchi under running water to remove excess seasoning, especially if it tastes too strong. Squeeze out as much water as possible. Cut the kimchi into bite-sized pieces, about 2-3 cm wide. Don’t discard the tough stem ends; they add great flavor! If your mugeunji is particularly sour or has a strong fermented smell, soaking it in cold water for about 30 minutes and rinsing it multiple times can mellow the flavor.
Step 2
Finely chop the green onion. The mild sweetness of the green onion will help eliminate any strong odors from the kimchi. For a spicier kick, you can add finely chopped chili peppers at this stage. If you want to add more depth of flavor, thinly sliced onion is also a great addition.
Step 3
Heat 1 tablespoon of perilla oil in a pan over low heat. Add the chopped green onions and sauté until fragrant. Once the aroma of the green onions is released, add the squeezed and chopped aged kimchi. Stir-fry them together, ensuring the perilla oil is evenly distributed and the kimchi doesn’t stick to the pan. Medium-low heat is ideal here.
Step 4
Once the aged kimchi has softened and wilted slightly, add the remaining 1 tablespoon of perilla oil, 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, and 1 tablespoon of sugar. The sugar helps to balance the sourness of the kimchi. It’s important to taste the kimchi and adjust the amount of soy sauce accordingly. Add more if it’s too bland, or omit if it’s salty enough.
Step 5
Continue to stir-fry for another 2-3 minutes, allowing the kimchi to absorb all the flavors. You’ll know it’s ready when the kimchi is glossy and well-coated with the sauce. Finally, sprinkle with 1 tablespoon of toasted sesame seeds. Your delicious Stir-Fried Aged Kimchi with Perilla Oil is ready! It’s a fantastic side dish that’s quick and easy to make with minimal ingredients, so be sure to give it a try.
