Spicy Aged Kimchi Salad (Muk-eunji Muchim)
Simple Side Dish Recipe: Spicy Aged Kimchi Salad
Do you have aged kimchi (muk-eunji) in your fridge that’s been there a little too long? Don’t throw it away! This recipe transforms it into a delightful side dish. Simply wash the kimchi, drain it well, and toss with sesame oil, sesame seeds, and a touch of sugar for a refreshing and flavorful accompaniment to any meal.
Main Ingredient
- 250g aged kimchi (muk-eunji) (adjust to your preferred sourness)
Seasoning
- 1 Tbsp sesame oil (use fresh for best flavor)
- 1 Tbsp sesame seeds
- 1 Tbsp sugar (helps to balance the sourness)
- 1 Tbsp sesame oil (use fresh for best flavor)
- 1 Tbsp sesame seeds
- 1 Tbsp sugar (helps to balance the sourness)
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under cold running water to remove any excess brine or strong sour smell. Squeeze out as much water as possible by hand; this step is crucial to prevent the dish from becoming watery.
Step 2
Cut the squeezed kimchi into bite-sized pieces. About 3-4 cm (1.5 inches) is a good size. You can also choose to include some of the kimchi paste if you like a stronger flavor.
Step 3
In a mixing bowl, combine the cut kimchi with sesame oil, sesame seeds, and sugar. Gently mix everything together with your hands or a spoon until the seasoning is evenly distributed. Taste and adjust seasoning if needed, adding a pinch of salt or a little more sugar to your liking. This dish is delicious served immediately or chilled for enhanced flavor.
