Aged White Kimchi Stewed with Doenjang
Transforming Leftover White Kimchi: Aged White Kimchi Doenjang Stew Recipe
Did you think aged kimchi doenjang stew could only be made with red kimchi? No way! You can make a delicious doenjang stew with white kimchi too! Experience a unique twist on your aged white kimchi.
Main Ingredients
- Aged white kimchi, 5 pieces (about 1/4 head)
- Dried kelp for broth (or 1 handful of dried anchovies)
- 2 Korean chili peppers (Cheongyang peppers)
Seasoning
- 2-3 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp minced garlic
- 2-3 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Thoroughly rinse the inside filling of the aged white kimchi. Then, soak it in cold water for 2 days to remove excess saltiness. Changing the water about twice a day will help even more.
Step 2
Add enough water to cover about half of the rinsed kimchi. Add the dried kelp (or anchovies, with guts removed) and bring to a boil. (If serving to children, removing the anchovies’ heads is recommended).
Step 3
Add 2-3 tablespoons of doenjang and stir well until it’s completely dissolved.
Step 4
Add the 2 Korean chili peppers, halved. First, simmer for 10 minutes over high heat, then reduce the heat to medium-low and continue to simmer gently for 15 minutes until tender. (If you prefer less spice, use only 1 chili pepper).
Step 5
Once the white kimchi is tender and stewed, it’s ready! Let it cool slightly, then tear or cut into bite-sized pieces. Store in an airtight container and refrigerate once completely cooled. (Tearing it by hand yields a great texture, but you can also cut it into smaller pieces for children).
Step 6
This dish reminds me of how my mother used to tear it by hand when I was young. It’s a popular recipe, even featured on TV shows! With the kimchi-making season here, if you have plenty of kimchi from last year, this easy and simple doenjang stew is a great way to reduce your side dish worries.
