Mulberry Leaf Kimchi Stew with Donggeurangttaeng
Repurposing Holiday Leftovers: A Hearty Mulberry Leaf Kimchi Stew with Donggeurangttaeng Patties
Hello everyone! Hope you had a wonderful Chuseok holiday! As the festivities wind down, you might find yourself with a few leftover holiday dishes. Today, we’ll transform those delicious remnants into a comforting and flavorful Mulberry Leaf Kimchi Stew (Mucheong Kimchi Jjigae), enhanced with leftover Donggeurangttaeng (pork patties). This stew is incredibly satisfying, with the tender mulberry leaves and soft radish creating a delicious base, perfectly complemented by the savory patties. It’s a wonderful way to cleanse your palate after a rich holiday meal. Let’s get cooking!
Main Ingredients- 1 large bowl of well-fermented Mulberry Leaf Kimchi (Mucheong Kimchi)
- 10 Donggeurangttaeng patties and/or leftover pan-fried fish cakes
- 3 Cheongyang chili peppers
Seasoning- 1 Tbsp sesame oil
- 1 Tbsp natural seasoning powder (anchovy + kelp + shiitake mushroom powder)
- 1 Tbsp red pepper powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp natural seasoning powder (anchovy + kelp + shiitake mushroom powder)
- 1 Tbsp red pepper powder (gochugaru)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Start by ensuring your Mulberry Leaf Kimchi is well-fermented. If you have a portion with plenty of radish, cooking it until it becomes very soft and tender will enhance its flavor. This process allows the deep, savory notes of the kimchi and radish to meld beautifully, creating a richer broth.
Step 2
For a quicker and more tender result, consider simmering the Mulberry Leaf Kimchi in a pressure cooker first. Once the kimchi and radish are tender, transfer the contents to a pot. Add your leftover Donggeurangttaeng patties (and any other pan-fried items) to the pot. Bring everything to a simmer, allowing the flavors to meld together beautifully. This step is key to developing the rich flavor of the stew.
Step 3
Add the chopped Cheongyang chili peppers to the pot to introduce a pleasant kick of heat. Continue to simmer until everything is well-cooked and the flavors have harmonized. The resulting stew will be spicy, hearty, and incredibly satisfying, with the soft mulberry leaves and tender radish being a delight to eat. This type of kimchi, especially when made with radish (like Mul Kimchi or Chonggak Kimchi), is often enjoyed for the delicious texture and flavor of the radish itself.
Step 4
Incorporating Donggeurangttaeng into this stew elevates its taste significantly compared to eating the patties on their own. The savory juices from the patties infuse into the kimchi stew, making it even more delicious. If you make a large pot of this stew, it’s so satisfying that you might find yourself enjoying it as a complete meal! After indulging in rich and oily holiday foods, this spicy and refreshing stew, made with leftover mulberry leaf kimchi and fragrant chilies, is the perfect way to reset your palate. We hope you enjoy creatively repurposing your holiday leftovers and have a wonderful day!
