Grandma’s Secret: Rich & Savory Fermented Radish Kimchi Stew
Transforming Over-Fermented Radish Kimchi into a Delicious Stew
This is my mother’s special recipe! Don’t throw away your over-fermented radish kimchi that’s too sour to eat as is. Turn it into a savory and deeply flavored doenjang jjigae (fermented soybean paste stew) that the whole family will love. It’s a magical recipe that will have everyone asking for seconds!
Ingredients
- Well-fermented Yeolmu Kimchi (young radish kimchi), about 1.5-2 large tongs (generous amount)
- Yeolmu Kimchi Brine, 1-1.5 ladlefuls (for seasoning adjustment)
- Doenjang (fermented soybean paste), 1.5 Tbsp
- Onion, 1/2 medium
- Potato, 1 medium
- Minced Garlic, 1 Tbsp
- Cheongyang Peppers, 2 (adjust to your spice preference)
- Green Onion, 1/2 stalk
Cooking Instructions
Step 1
First, peel the potato and cut it into bite-sized cubes, about 1.5cm (0.6 inches) in size. This ensures it cooks evenly and becomes tender in the stew.
Step 2
Pour an adequate amount of water into a pot (enough to generously cover the ingredients) and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the cubed potatoes.
Step 3
Shortly after adding the potatoes, cut the well-fermented yeolmu kimchi into manageable pieces (about 2-3cm or 1 inch) and add it to the pot. At this time, also add 1 to 1.5 ladlefuls of the yeolmu kimchi brine for added depth of flavor and a refreshing tang. You can adjust the amount of brine based on the saltiness and liquid content of your kimchi.
Step 4
To ensure the doenjang dissolves smoothly, place 1.5 Tbsp of doenjang into a fine sieve or strainer. Gently stir and dissolve it into the simmering broth. This prevents clumps and allows the paste to meld evenly into the stew, creating a smoother taste.
Step 5
Once the stew comes to a boil again, add the half onion, sliced thickly or diced, and the 1 Tbsp of minced garlic. The garlic will enhance the overall savoriness and aroma of the stew.
Step 6
Finally, add the half stalk of green onion, thinly sliced diagonally, and the 2 Cheongyang peppers, also sliced diagonally. The green onion will add a fresh, aromatic note, while the Cheongyang peppers will provide a pleasant, spicy kick. Feel free to add more peppers if you prefer a spicier stew.
Step 7
And there you have it! Your delicious Yeolmu Kimchi Doenjang Jjigae is ready. It’s incredibly tasty when mixed with a bowl of hot rice, and also makes a wonderful accompaniment to cold rice. Enjoy this wonderful meal made with your over-fermented radish kimchi!
