Spicy and Refreshing Aged Kimchi Doenjang Stew: A True Rice Thief!
How to Make Aged Kimchi Doenjang Stew, Aged Kimchi Doenjang Casserole, Aged Kimchi Doenjang Soup
Introducing a recipe for aged kimchi doenjang stew with a deep and refreshing flavor. The combination of the sourness from aged kimchi and the savory depth of doenjang makes this a magical dish that will have you devouring a bowl of rice in no time. It’s perfect for special occasions or as a comforting home-cooked meal!
Main Ingredients
- 1 portion Aged Kimchi (or Kimchi for Kimjang)
- 3 Green Chili Peppers
- 1 handful Dried Anchovies for broth
Seasoning & Additional Ingredients
- 1 Tbsp Homemade Doenjang (fermented soybean paste)
- 1 Tbsp Packaged Doenjang Stew Paste (e.g., Dadam)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Seeds Powder
- 2 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Homemade Doenjang (fermented soybean paste)
- 1 Tbsp Packaged Doenjang Stew Paste (e.g., Dadam)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Seeds Powder
- 2 tsp Sugar
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Prepare the Kimchi: Rinse the filling off the aged kimchi or kimchi for Kimjang. Soak it in cold water for about half a day to remove excess saltiness. Change the water once or twice during this time for better results. (Adjust soaking time based on the kimchi’s saltiness.)
Step 2
Make Anchovy Broth: In a pot, combine water and dried anchovies and bring to a boil. Once boiling, remove the anchovies. For added flavor, you can add kelp and simmer for another 10 minutes to create a delicious anchovy-kelp broth.
Step 3
Chop the Kimchi: Squeeze out any excess water from the kimchi after soaking. Chop it into bite-sized pieces. Cutting it too large might cause it to break apart during cooking, so adjust the size according to your preference.
Step 4
Mix with Seasoning: In a bowl, combine the chopped kimchi with the homemade doenjang, packaged doenjang stew paste, minced garlic, sugar, and sesame oil. Gently mix until the kimchi is well coated with the seasoning. Allow the flavors to meld.
Step 5
Simmer (Part 1): Add the anchovy-kelp broth and the seasoned kimchi to a pot. Include the diagonally sliced green chili peppers at this stage. It’s best to use a generous amount of broth to ensure the aged kimchi becomes tender and thoroughly cooked.
Step 6
Simmer (Part 2): Once the stew begins to boil, reduce the heat to medium-low and stir in the perilla seeds powder. Cover the pot and let it simmer gently for at least 30 minutes, or until the kimchi is soft and well-cooked. Taste the stew and adjust the seasoning: add a little more doenjang if it’s too bland, or add more broth if it’s too salty. Your spicy and refreshing aged kimchi doenjang stew is ready!
