Rich & Spicy Aged Kimchi Stew: The Ultimate Recipe
A Deep and Flavorful Kimchi Stew Made with Well-Fermented Aged Kimchi
This recipe makes a deep, spicy, and incredibly satisfying kimchi stew using well-aged, fermented kimchi. It’s a true ‘rice thief’ that you can easily make at home.
Main Ingredients- 1/4 head of well-fermented aged kimchi
- 1/2 onion
- 1 red chili pepper
- 1 green chili pepper
- 2/3 stalk of green onion
- 10 dried anchovies (for broth)
Seasoning Ingredients- 0.5 – 1 Tbsp Doenjang (Korean soybean paste) – adjust based on kimchi and paste saltiness
- 1 Tbsp Mirin (or cooking wine)
- 2 Tbsp Perilla Oil
- 2 cups Water (approx. 400ml)
- 0.5 – 1 Tbsp Doenjang (Korean soybean paste) – adjust based on kimchi and paste saltiness
- 1 Tbsp Mirin (or cooking wine)
- 2 Tbsp Perilla Oil
- 2 cups Water (approx. 400ml)
Cooking Instructions
Step 1
First, prepare the star of the dish: 1/4 head of well-fermented aged kimchi. The more aged the kimchi, the deeper the flavor will be.
Step 2
Gently rinse the kimchi under running water 1-2 times. Rinsing too thoroughly can wash away the delicious flavor, so aim to just remove any lingering bitterness or impurities from the outer leaves. You can loosely shake off the filling inside.
Step 3
Let’s prepare the vegetables to go in! Chop half an onion into large pieces. Slice the red and green chili peppers diagonally for a nice presentation. Mince the green onion. Also, prepare about 10 dried anchovies for a savory broth.
Step 4
The secret to a delicious kimchi stew: making the seasoning paste! In a pot or bowl, combine 0.5 – 1 Tbsp doenjang, 1 Tbsp mirin, 2 Tbsp perilla oil, and 2 cups (approx. 400ml) of water. Mix them thoroughly until well combined. ★ Note: The saltiness and sourness of kimchi vary greatly between households, as does the saltiness of doenjang. It’s crucial to taste and adjust the amount of doenjang according to your kimchi’s saltiness. Be careful not to make it too salty.
Step 5
Now it’s time to assemble and cook the stew. Place the rinsed kimchi at the bottom of the pot, then layer the prepared onion and dried anchovies on top. Pour all of the doenjang seasoning mixture over the kimchi. Cover the pot with a lid and simmer over medium-low heat until the kimchi becomes tender and thoroughly cooked. Remember to keep the lid on while simmering; removing it will cause the liquid to evaporate too quickly, affecting the flavor.
Step 6
Once the kimchi is tender and well-cooked, add the red chili pepper, green chili pepper, and green onion. Let it simmer for a little while longer to combine the flavors. This adds a beautiful color and a pleasant spicy kick.
Step 7
Your rich and spicy aged kimchi stew is ready! Enjoy this delightful dish with a hot bowl of rice.
