Stir-Fried Aged Kimchi (Muk-eunji Bokkeum)
A Nostalgic Taste from Your Fridge: Delicious Stir-Fried Aged Kimchi
Here’s a special recipe for stir-fried aged kimchi, made with muk-eunji that has been perfectly fermented for three years. Take out that forgotten muk-eunji from the back of your refrigerator and recreate a deep, rich flavor that will bring back childhood memories. I remember how delicious it was back in the day, when food was scarce, to rinse well-fermented kimchi and stir-fry it with perilla oil. While it can be seasoned simply, today I’ll add a touch of seasoning powder to evoke that nostalgic taste. This muk-eunji bokkeum is a rice thief that my husband praised highly! Let’s make it together!
Main Ingredients- 4 portions of aged kimchi (muk-eunji)
- 4 Tbsp cooking oil
Seasoning- 4 Tbsp minced garlic
- 1-2 Tbsp MSG-based seasoning powder (e.g., Dasida, adjust to taste)
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
- 4 Tbsp minced garlic
- 1-2 Tbsp MSG-based seasoning powder (e.g., Dasida, adjust to taste)
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
If the seasoning of the aged kimchi is too sour or salty, rinse it thoroughly under running water and then soak it in cool water for about 30 minutes. Change the water once a day, repeating this about three times. This process will moderately reduce the sourness and saltiness, making it suitable for stir-frying. This step is crucial for controlling the kimchi’s flavor and sourness, resulting in a softer and more delicious stir-fry.
Step 2
Squeeze out excess water from the aged kimchi and cut it into bite-sized pieces. Trimming the tough core will significantly improve the texture.
Step 3
Tear the wider leaves of the aged kimchi lengthwise into long strips by hand. Tearing them this way allows the seasoning to penetrate evenly, making them tastier. The thicker the strips, the better the chew.
Step 4
Heat 4 tablespoons of cooking oil in a pan over low heat. Add 4 tablespoons of minced garlic and stir-fry slowly until fragrant. Be careful not to burn the garlic; sautéing it until lightly golden is important. This step significantly enhances the overall flavor of the stir-fried kimchi.
Step 5
Add the prepared aged kimchi to the pan with the fragrant garlic. Mix well to combine the kimchi and garlic evenly. Reduce the heat to medium and stir-fry, flipping every 1-2 minutes, to slightly evaporate some of the kimchi’s moisture.
Step 6
Once the kimchi has been stir-fried for a bit, add 1-2 tablespoons of MSG-based seasoning powder (like Dasida) and mix. The seasoning powder adds umami, but it’s best to start with 1 tablespoon, taste, and add more according to your preference. Consider the inherent saltiness and sourness of the muk-eunji when adjusting. After mixing well, cover the pan and simmer over low heat for about 5 minutes to allow the kimchi to soften.
Step 7
Remove the lid and continue to stir-fry over medium-low heat for another 10 to 20 minutes. Stir the kimchi every two to three minutes to prevent it from sticking to the pan. Continue stir-frying until the kimchi is tender and the liquid has reduced to a desirable consistency.
Step 8
As the stir-fried kimchi nears completion, add 2 tablespoons of perilla oil and 1 tablespoon of toasted sesame seeds. Mix lightly to finish. The combination of perilla oil and sesame seeds will add a rich depth of flavor.
Step 9
Transfer the hot, freshly stir-fried aged kimchi to a serving dish. Your nostalgic and delicious muk-eunji bokkeum is now ready to be enjoyed! Serve it over warm rice for a truly satisfying meal.
