Kkakdugi Doenjang Stew
Simple and Delicious Special Side Dish: Kkakdugi Doenjang Stew!
This is a special Kkakdugi Doenjang Stew made by creatively using leftover Kkakdugi (cubed radish kimchi). It’s great for kids and serves as a unique side dish. The harmony of tangy Kkakdugi and savory doenjang (fermented soybean paste) is exquisite.
Main Ingredients- 800g well-fermented Kkakdugi (cubed radish kimchi)
- 2 Cheongyang peppers
- 1 handful of dried anchovies for broth (innards removed)
Seasoning- 1 Tbsp Doenjang (fermented soybean paste)
- 1 tsp sugar (optional)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 tsp sugar (optional)
Cooking Instructions
Step 1
First, prepare the well-fermented Kkakdugi you will use for the dish. If your Kkakdugi is too sour, you can adjust the amount of sugar or omit it.
Step 2
Wash off the red kimchi seasoning from the Kkakdugi under running water until clean. This step helps to create a clean and deep flavor for the Kkakdugi Doenjang Stew.
Step 3
Place the cleaned Kkakdugi in a pot, add the dried anchovies (with innards removed) and 1 tablespoon of Doenjang. Dissolve the Doenjang well to mix with the Kkakdugi. Add just enough water to slightly cover the Kkakdugi. Adding too much water might prolong the simmering time.
Step 4
Cut the 2 Cheongyang peppers in half after removing their stems, to add a slightly spicy flavor. Add 1 teaspoon of sugar here. Sugar softens the sourness of the Kkakdugi and balances the ‘old kimchi’ taste, enhancing the umami. If you prefer less sweetness, feel free to omit it. The sweetness will not be overpowering even if you add it.
Step 5
Now, bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer gently for about 20 minutes. This allows the Kkakdugi to soften and the flavors to meld. Stir occasionally to prevent sticking.
Step 6
Your delicious Kkakdugi Doenjang Stew is ready! It’s great as a side dish with rice, and also an excellent option for a special meal or a kid-friendly dish.