Perilla Oil Braised Radish Kimchi (Al-Tari Moo Jjim)
How to Make Delicious Braised Radish Kimchi with Perilla Oil: A Simple Recipe
As the kimchi-making season approaches, it’s the perfect time to clear out your kimchi fridge and make way for new kimchi! Have you ever tried braising your aged Al-Tari Kimchi (young radish kimchi)? It transforms into an incredibly delicious dish. While perhaps not a trend among the younger generation, this dish is a beloved comfort food for many. If your Al-Tari Kimchi is too sour or has an off-smell, you might typically wash it and simmer it with soybean paste. However, this recipe uses Al-Tari Kimchi that’s perfectly ripe – not overly sour and still flavorful – so we’ll be braising it directly without washing. This method preserves the kimchi’s natural tang and enhances its savory notes. Adding anchovy broth or coin broth cubes can deepen the flavor even further. The key is to simmer it gently until the radish becomes wonderfully tender. The nutty aroma of perilla oil, the pleasant crunch of the radish, and the umami-rich flavor all come together to create an unforgettable taste experience that’s sure to become a new favorite.
Ingredients- Well-fermented Al-Tari Kimchi (young radish kimchi), about 2 bowls (approx. 300g)
- 2 Tbsp Perilla Oil
- 1 Tbsp Chopped Green Onion
- 3 Cups Rice Water (approx. 600ml)
Seasoning- 1 Tbsp Minced Garlic
- 1 Tbsp Unrefined Sugar
- 1 Tbsp Fish Sauce (Tuna extract)
- 1 Tbsp Minced Garlic
- 1 Tbsp Unrefined Sugar
- 1 Tbsp Fish Sauce (Tuna extract)
Cooking Instructions
Step 1
Begin by preparing the Al-Tari Kimchi directly, without washing it. You can enhance the savory depth by using anchovy broth or coin broth cubes. In this instance, two coin broth cubes were used to enrich the flavor. The kimchi’s crisp texture and delicious taste make it a true ‘rice thief’!
Step 2
In a pot, combine the unwashed Al-Tari Kimchi (about 2 bowls), and 3 cups of rice water. Add 1 tablespoon of perilla oil, 1 tablespoon of minced garlic, and 1 tablespoon of unrefined sugar. Stir everything together well. Using rice water helps to gently mellow the kimchi’s acidity and adds a lovely umami.
Step 3
Add 2 coin broth cubes to the pot and cover with a lid. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low or low, cover, and simmer gently for about 30 minutes. If you prefer your radish very soft and tender, continue simmering for an additional 10-30 minutes. To check for doneness, insert a chopstick into the radish; it should slide in easily.
Step 4
Once the radish is tender, stir in the 1 tablespoon of chopped green onion and the remaining 1 tablespoon of perilla oil. Give it a final mix, and your delicious Perilla Oil Braised Radish Kimchi is ready! It’s wonderfully savory and flavorful even without adding anchovies separately.
Step 5
If your Al-Tari Kimchi is particularly sour, consider adding a little more sugar or extending the simmering time to mellow the acidity. The result is a wonderfully tender radish with a rich, nutty flavor from the perilla oil – a truly delightful Al-Tari Moo Jjim.
Step 6
If you have some sour kimchi on hand, this braising method is a fantastic way to repurpose it! A single bite is so delicious, you’ll find yourself finishing a bowl of rice in no time. For an even richer, more savory flavor, feel free to add a generous amount of dried anchovies while simmering. Enjoy your homemade creation!
