Spicy and Refreshing Aged Kimchi Stew (Mugeunji Kimchi Jjigae)
The Ultimate Aged Kimchi Stew Recipe: Unforgettable Rich Flavor
This recipe features a rich, spicy, and refreshingly clean-tasting kimchi stew made with well-fermented aged kimchi (mugeunji). It’s so delicious, you’ll want to finish a whole bowl of rice with it! We’ll enhance the umami with a broth made from shrimp shells and add plenty of tofu and fish cakes for a satisfying meal. Here are tips for creating a simple yet deeply flavorful stew.
Main Ingredients
- 1 large piece of aged kimchi
- 1 cup kimchi juice
- 1 handful shrimp shells (approx. 10g)
- 1/2 block firm tofu (150g)
- 1 sheet fish cake
- 1/4 stalk green onion
Cooking Instructions
Step 1
Soak the aged kimchi in cold water for about 10-20 minutes to slightly reduce its intense sourness. This will make the stew’s flavor smoother. Squeeze out the excess water and cut the kimchi into bite-sized pieces (about 2-3 cm wide).
Step 2
In a pot, combine 3 cups of water and the rinsed shrimp shells. Bring to a boil over medium heat. Once boiling, simmer for another 5 minutes to create a flavorful broth infused with the essence of the shrimp.
Step 3
Once the broth is ready, strain it through a sieve to remove the shrimp shells, reserving the clear shrimp broth. (This step helps to mellow out any overly pungent flavors of the aged kimchi and adds a delightful umami).
Step 4
Add the cut aged kimchi to the pot. (You can use the shrimp shell broth directly, or cook it in plain water. Using the broth results in a much deeper flavor.)
Step 5
Pour in 1 cup of the kimchi juice. Adjust the amount of kimchi juice based on the saltiness of your aged kimchi.
Step 6
Add 3 cups of the shrimp broth (or water) and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the aged kimchi becomes tender.
Step 7
Once the aged kimchi is sufficiently cooked and tender, add the cut kimchi and continue to simmer together. (Adding the kimchi first at this stage makes it even softer and allows the flavors to meld beautifully into the broth.)
Step 8
Carefully add the cubed tofu to the stew. Be gentle to prevent the tofu from breaking apart.
Step 9
Once the tofu floats to the surface and the stew begins to simmer vigorously again, add the sliced fish cake. Fish cakes cook quickly, so adding them at the final stage helps maintain their chewy texture.
Step 10
When the fish cake is cooked and floats, immediately turn off the heat. Generously garnish with thinly sliced green onions. The fragrant aroma of the green onions will further enhance the stew’s delicious flavor.
Step 11
Finally, taste the stew and adjust the seasoning if necessary with soy sauce or salt to your preference. Depending on the saltiness of your aged kimchi, additional seasoning might not be needed. Your spicy and refreshing aged kimchi stew is ready!
