Moist Stir-Fried Kimchi with Anchovies (Kid-Friendly Recipe!)
A Country-Style Stir-Fried Kimchi Recipe Even Kids Will Love
My children absolutely adore stir-fried kimchi! After trying various methods, I found that a slightly moist, rustic style is the most delicious, rather than being too dry. I’m sharing my personal recipe that’s easy and convenient to make. Enjoy!
Main Ingredients
- 1/4 head of aged kimchi
- A little bit of green onion
- 4 dried anchovies (for broth)
Seasoning
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- A pinch of sesame seeds
- 1 Tbsp perilla oil (or cooking oil)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- A pinch of sesame seeds
- 1 Tbsp perilla oil (or cooking oil)
Cooking Instructions
Step 1
Gently rinse the inner paste from the aged kimchi if it’s too much, but try to keep some for flavor. This step helps balance the strong flavor of aged kimchi while retaining its depth.
Step 2
Soak the aged kimchi in cold water for about 20 minutes. This process helps to reduce the saltiness. Be careful not to soak it for too long, as this can diminish its rich flavor. After 20 minutes, squeeze out the water thoroughly by hand, then chop the kimchi into bite-sized pieces. Now, heat a frying pan and add the chopped kimchi, ready to be stir-fried.
Step 3
Add the chopped kimchi to the preheated frying pan. Stir-fry over medium heat, allowing the moisture to evaporate. Once some of the moisture has reduced, add 1 tablespoon of sugar to enhance the kimchi’s savory and sweet notes. Stir well to incorporate the sugar into the kimchi.
Step 4
Now, add 1 tablespoon of gochugaru (Korean chili flakes) to give the kimchi its vibrant color and a pleasant spiciness. Reduce the heat to low to prevent the chili flakes from burning, and stir continuously to combine them evenly with the kimchi.
Step 5
At this stage, add the special ingredients: 4 dried anchovies (for broth) and finely chopped green onion. The anchovies will add a deeper umami flavor, while the green onions will contribute aromatic notes, enhancing the rustic taste. The anchovies are a secret ingredient for a rich flavor without any fishiness.
Step 6
Pour in half a cup of water into the pan. Stir briefly to mix the ingredients, then immediately cover the pan with a lid. Let it cook for about 3 minutes. This steaming process is key to making the stir-fried kimchi moist and tender.
Step 7
By letting it steam with the lid on, the kimchi absorbs moisture and becomes wonderfully tender and juicy, not dry or crumbly. This step allows the flavors to meld beautifully and develop a deeper taste.
Step 8
After 3 minutes, remove the lid and drizzle in 1 tablespoon of perilla oil (or cooking oil). The nutty aroma of the perilla oil will elevate the overall fragrance of the stir-fried kimchi. Continue to stir-fry over low heat for another 1-2 minutes, allowing the oil to be absorbed.
Step 9
Finally, sprinkle in some sesame seeds for an extra nutty touch and turn off the heat. If you prefer your kimchi even softer, you can cover the pan again with the lid off the heat for a short while to let it cook in the residual heat. Adjust to your preference.
Step 10
The finished stir-fried kimchi is low in oil and boasts a deep, savory flavor from the anchovies, reminiscent of homemade kimchi from the past. It’s a healthy and delicious side dish that both children and adults will love!
