Crispy and Savory Stir-fried Aged Kimchi with Perilla Oil
How to Make Stir-fried Aged Kimchi with Perilla Oil: A Crunchy Aged Kimchi Dish
As this time of year approaches, aged kimchi can sometimes develop a slight musty smell or its taste might change, making it less appealing to eat as is. This recipe offers a wonderful way to transform aged kimchi into a delicious side dish! By soaking it briefly in water and then stir-frying it with fragrant perilla oil, you can turn that pungent kimchi into a savory and delightfully crisp delight that’s sure to make you reach for more rice. Using aged kimchi that’s been fermented for over two years will bring out an even richer flavor. If the kimchi has a strong smell, soak it in water for at least 30 minutes. Otherwise, simply rinse off excess seasoning 3-4 times, squeeze out the water, and chop it into bite-sized pieces, about 3cm in length. The combination of its crisp texture and the nutty aroma of perilla oil makes it a true rice-stealing dish!
Main Ingredients- 1/2 head of aged kimchi
- 2 Tbsp minced green onions or scallions
- 1 cup anchovy-kelp broth
Seasoning & Others- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (1 Tbsp + 1 Tbsp)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (1 Tbsp + 1 Tbsp)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the aged kimchi. If it’s kimchi that has been fermented for over two years and has a strong, pungent smell, soak it in cold water for at least 30 minutes to mellow the odor. If the kimchi is in good condition, simply shake off any excess seasoning from the outside and rinse it thoroughly under running water 3-4 times. Squeeze out the excess water and chop the kimchi into bite-sized pieces, approximately 3cm long.
Step 2
Place all the chopped aged kimchi into a deep pan or pot. Add 1 tablespoon of fish sauce (or tuna extract), 1 tablespoon of sugar, and 1 tablespoon of red pepper flakes. Mix well to coat the kimchi with the seasonings.
Step 3
Next, add 1 tablespoon of minced garlic and 1 tablespoon of perilla oil. Gently mix and massage the kimchi with your hands to ensure the seasonings are evenly distributed. While you could stir-fry it directly, pre-mixing like this helps the flavors penetrate more thoroughly and results in a more delicious dish.
Step 4
Place the seasoned kimchi in the pan over medium-low heat and begin to stir-fry. As the kimchi starts to cook and meld with the seasonings, pour in 1 cup of anchovy-kelp broth. Let it simmer and cook until the broth is slightly reduced and the kimchi has softened and absorbed the flavors. When the kimchi is almost done, add the minced green onions (or scallions) and 1 tablespoon of toasted sesame seeds. Finally, drizzle in the remaining 1 tablespoon of perilla oil and stir-fry quickly over high heat for a burst of aroma. Your dish is ready!
Step 5
This stir-fried aged kimchi with perilla oil is a wonderfully crisp ‘kimchi jjim’ or ‘kimchi bokkeum’. It’s perfect served over warm rice – just mix and enjoy!
Step 6
If you soaked the kimchi for a long time and the color has become pale, consider adding an extra tablespoon of red pepper flakes. This will not only enhance the flavor but also make the dish look more appetizing.
Step 7
Once you’ve made a plate of this, it’s so irresistibly delicious that you’ll keep reaching for it, even without other side dishes. I remember my mom packing this in my lunchbox when I was a student, and I didn’t appreciate it then. Now, though, I find it incredibly tasty! You should definitely give this a try!
