Aged Kimchi Stir-fry with Perilla Oil and Soybean Paste Stew
Creative Recipe for Aged Kimchi: Aged Kimchi Stir-fry with Perilla Oil and Soybean Paste Stew
The white mold often found on aged kimchi is called ‘golmaji,’ a natural part of fermentation. If it’s white, it’s safe to wash and cook. However, if the mold appears green, blue, black, or stringy, it indicates spoilage, and the kimchi must be discarded. Here’s a delicious and safe recipe for aged kimchi stir-fry.
Ingredients- 1 whole head of aged kimchi
- 1 stalk of green onion
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp plum extract
- 2 Tbsp perilla oil
- 1 anchovy-kelp broth cube
- A pinch of sesame seeds
- 500ml water
Cooking Instructions
Step 1
First, transfer the whole head of aged kimchi to a large bowl. Rinse the kimchi filling thoroughly under cold running water. This helps to mellow the strong flavor and saltiness characteristic of aged kimchi.
Step 2
Gently squeeze out excess water from the rinsed aged kimchi. Be careful not to wring it out too dry, as this can tear the kimchi leaves. Squeeze just enough so it’s no longer dripping.
Step 3
Chop the green onion into bite-sized pieces. If you are using whole garlic cloves, mince about 3 of them.
Step 4
Crush the anchovy-kelp broth cube using the back of a spoon. This will dissolve more easily and add a deep, savory umami flavor to the dish.
Step 5
Place the rinsed and lightly squeezed aged kimchi into a wide pan.
Step 6
Now, add the seasonings. Drizzle in 2 tablespoons of perilla oil, 1 tablespoon of sugar, and 1 tablespoon of plum extract. These will help balance the sourness of the kimchi and enhance its flavor.
Step 7
Add the minced garlic, crushed anchovy-kelp broth cube, and the chopped green onion to the pan all at once. Mix everything together with the kimchi.
Step 8
Pour in 500ml of water and bring the mixture to a boil over high heat. Let it boil for 10 minutes to allow the flavors to meld.
Step 9
After 10 minutes, when the mixture is vigorously boiling, stir well with a spatula to ensure the soybean paste is fully dissolved and incorporated. This is a crucial step for creating a rich and savory stew.
Step 10
Cover the pan with a lid, reduce the heat to medium-low, and let it simmer for 20 minutes. This slow cooking process tenderizes the kimchi and allows the flavors to deepen.
Step 11
After 20 minutes, remove the lid and flip the aged kimchi over. Continue to cook for another 10 minutes to ensure the seasoning is evenly distributed throughout.
Step 12
After a total of about 30 minutes of simmering, the liquid will have reduced to a rich, glossy sauce. Turn off the heat when there’s just a little bit of sauce remaining, as shown in the picture. Transfer the delicious aged kimchi stir-fry to a serving dish. It’s ready to serve!
Step 13
Your Aged Kimchi Stir-fry with Perilla Oil and Soybean Paste Stew is complete!
Step 14
Serve this dish with a bowl of hot rice. The combination of the aged kimchi’s tangy flavor, the deep savory notes of the soybean paste, and the nutty aroma of perilla oil creates an incredibly delicious meal that’s perfect for enjoying with rice. It’s a fantastic way to use up aged kimchi!
