Savory Aged Kimchi Stew with Doenjang
Follow Chef Choi’s Jeolla-style Aged Kimchi and Doenjang Stew
While this is a busy season for making kimchi, I still have plenty of last year’s aged kimchi left, so I decided to try making Chef Choi’s Jeolla-style Aged Kimchi and Doenjang Stew. This dish, combining the deep flavor of well-fermented kimchi with the savory notes of doenjang, is a true rice companion. If you have aged kimchi on hand, don’t hesitate to make this delicious meal!
Main Ingredients- 400g well-fermented kimchi (aged kimchi)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Perilla oil
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar (adjust if kimchi is very sour)
- 1 Cheongyang chili pepper (seeds removed, thinly sliced diagonally)
- 1 Red chili pepper (seeds removed, thinly sliced diagonally)
- 1 large stalk Green onion (cut into long pieces)
Broth Ingredients- 1 liter Water
- 20 Dried anchovies for broth
- A small piece of Green onion root (optional)
- 2 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Perilla oil
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar (adjust if kimchi is very sour)
- 1 Cheongyang chili pepper (seeds removed, thinly sliced diagonally)
- 1 Red chili pepper (seeds removed, thinly sliced diagonally)
- 1 large stalk Green onion (cut into long pieces)
Broth Ingredients- 1 liter Water
- 20 Dried anchovies for broth
- A small piece of Green onion root (optional)
Cooking Instructions
Step 1
Gently shake off any excess seasoning from the 400g of well-fermented kimchi. Then, soak it in cold water for about 2 hours to mellow its strong flavor. This step helps reduce any ‘old’ kimchi smell and balances the seasoning.
Step 2
Squeeze out the water from the soaked kimchi, cut it into about three equal portions, and then tear it lengthwise by hand. Tearing the kimchi instead of cutting it allows the seasonings to penetrate better and results in a softer texture.
Step 3
In a bowl, combine the torn kimchi with 2 Tbsp of doenjang, 4 Tbsp of perilla oil, 1 Tbsp of minced green onion, 1 Tbsp of minced garlic, and 1/2 Tbsp of sugar. Mix everything thoroughly. Adjust the sugar amount depending on how sour your kimchi is.
Step 4
Let the seasoned kimchi sit for about 10 minutes. This resting period allows the flavors to meld and absorb deeply into the kimchi, enhancing the overall taste.
Step 5
Heat a pot over medium-low heat. Add the seasoned kimchi and a little more perilla oil if needed, then stir-fry for about 5 minutes. Sautéing the kimchi first brings out its fragrance and deeper flavor.
Step 6
Pour the prepared broth (1 liter water, 20 dried anchovies, and optional green onion root) into the pot with the sautéed kimchi. Cover the pot with a lid and simmer over medium-low heat for 15-20 minutes. If you prefer a softer kimchi texture, you can extend the simmering time. The broth made with anchovies and green onion root will add a wonderful umami depth.
Step 7
Once the kimchi is tender and has simmered for about 20 minutes, add the long-cut green onion, the diagonally sliced Cheongyang chili pepper (seeds removed), and the red chili pepper. Let it simmer for a few more minutes to finish. The colorful peppers not only make the dish visually appealing but also add a pleasant spicy kick.
