Spicy and Deep Flavored Stewed Aged Kimchi (Mukimchi-jjim) – Golden Recipe
Deliciously Making Stewed Aged Kimchi: Following the YouTube Recipe!
This mukimchi-jjim recipe, inspired by a YouTube video, is so incredibly delicious that I find myself making it over and over again. It’s the ultimate rice-thief side dish that will have you finishing a bowl of rice in no time, thanks to its deep flavor and pleasant spiciness.
Main Ingredients- Half a head of aged kimchi (mukimchi)
- 1 stalk of green onion
- 1 handful of dried anchovies for broth
Cooking Instructions
Step 1
First, prepare the dried anchovies for the broth, which will add depth of flavor to your mukimchi-jjim. About a handful should be sufficient.
Step 2
Remove the heads and innards from the dried anchovies. To get rid of any fishy smell, microwave them for about 2 minutes. Then, pour enough water to cover the anchovies and let them steep to create an anchovy broth. This broth is key to the rich flavor of the dish.
Step 3
Slice one stalk of green onion diagonally into bite-sized pieces. Cutting them lengthwise will contribute a fresher taste to the stew.
Step 4
Rinse half a head of aged kimchi under cold water until clean.
Step 5
Gently squeeze out excess water from the rinsed kimchi, then cut it in half. After that, tear the kimchi into bite-sized strips following the grain. This helps the seasoning penetrate deeply into the kimchi.
Step 6
Place all the torn aged kimchi into a deep pan or pot.
Step 7
Add 2 Tbsp of cooking oil, 2 Tbsp of sugar, 1/2 Tbsp of minced garlic, and 2 Tbsp of rice wine (mirin) to the kimchi. Gently mix and massage the ingredients together with your hands, ensuring the seasoning is evenly distributed and coats the kimchi well.
Step 8
Turn the heat to high and let the pan heat up. Once it’s hot and the kimchi starts to bubble, proceed to the next step.
Step 9
Stir-fry the kimchi over high heat for about 5 minutes. This helps to slightly reduce the kimchi’s sourness and enhance its savory flavor. While stir-frying, create a space in the center of the pan, add the prepared anchovies, cover the pan, and reduce the heat to medium. Cook for another 5 minutes.
Step 10
Halfway through the cooking time, lift the lid and stir the kimchi and anchovies together to ensure even cooking and heat distribution.
Step 11
After mixing, cover the pan again with the lid.
Step 12
Once 5 minutes have passed, remove the lid. You should start to smell the wonderful aroma of the cooking mukimchi-jjim.
Step 13
Drizzle 2 Tbsp of perilla oil over the kimchi in the pan. This will add a rich, nutty aroma and flavor.
Step 14
Add the prepared diagonally sliced green onions generously to the pan.
Step 15
Stir-fry everything together again with the perilla oil and green onions until well combined. Continue to cook until the ingredients are slightly softened and incorporated.
Step 16
Once all ingredients are thoroughly cooked and the sauce has thickened slightly, turn off the heat.
Step 17
Finally, sprinkle a generous amount of toasted sesame seeds over the top to finish. The nutty sesame seeds will elevate the flavor of the mukimchi-jjim.
Step 18
And there you have it – a delicious rice-thief side dish, mukimchi-jjim with a deep, savory flavor, is complete! Serve it over hot rice for a delightful meal.
