Aged Kimchi and Soybean Paste Stew
Deeply Flavorful Aged Kimchi and Soybean Paste Stew!
We’ve made a delicious stew using aged kimchi from our kimchi-making day, by washing off its original seasoning and simmering it gently with soybean paste. It’s not too strong, making it a hit even with kids.
Main Ingredients- 1/2 head of aged kimchi
- 1 piece of dried kelp (seaweed) the size of a palm
- 2 Cheongyang peppers (or other spicy green peppers)
- 1/2 handful of dried anchovies
Seasoning- 1-2 Tbsp soybean paste
- 1 tsp Yeon-du (a Korean soy sauce alternative, optional)
- 1-2 Tbsp soybean paste
- 1 tsp Yeon-du (a Korean soy sauce alternative, optional)
Cooking Instructions
Step 1
First, prepare half a head of aged kimchi. Thoroughly wash off the seasoning from the kimchi. Then, soak it in cold water for 1 to 2 days to reduce its saltiness. It’s a good idea to change the water a couple of times during this soaking period.
Step 2
Place the washed and soaked aged kimchi into a pot. Add just enough water to cover the kimchi slightly. Dissolve 1 to 2 tablespoons of soybean paste in the water. Add the dried kelp and dried anchovies, then bring to a rolling boil over high heat.
Step 3
If you’d like a bit of spiciness, prepare 2 Cheongyang peppers. Remove the stems and cut them in half.
Step 4
Add the prepared peppers to the pot and continue to boil over high heat for about 10 minutes. At this point, taste the broth. If it feels too bland, you can add a little Yeon-du (or a dash of anchovy sauce or soy sauce) or even a tiny bit of MSG-based seasoning like Dasida for extra flavor. If you prefer to avoid processed seasonings, you can simply dissolve a little more soybean paste to adjust the taste.
Step 5
Cover the pot with a lid and reduce the heat to medium-low. Let it simmer for another 10 minutes or so, allowing the stew to thicken and the flavors to meld beautifully. This will result in a rich, savory dish.
Step 6
This finished aged kimchi and soybean paste stew might seem subtly flavored at first, but you’ll find yourself reaching for more with each bite due to its comforting, deep taste. It’s a truly addictive side dish that pairs wonderfully with a warm bowl of rice!
