Stir-Fried Aged Radish Kimchi with Perilla Oil: A Rich & Flavorful Side Dish
Recipe for Stir-Fried Aged Radish Kimchi
When aged radish kimchi becomes deeply flavorful, stir-frying it with fragrant perilla oil until tender creates a wonderfully delicious side dish that’s perfect with rice. It’s versatile and delicious even with minimal ingredients.
Main Ingredients for Stir-Fried Radish Kimchi- 1 bowl of well-fermented aged radish kimchi (approx. 200g)
- A little green onion or regular onion, thinly sliced
- 1 Korean chili pepper, deseeded and thinly sliced
- A little cooking oil (for stir-frying)
- 1.5 cups anchovy broth (approx. 300ml)
Seasoning- 1 Tbsp white sugar
- 1 Tbsp tuna extract (adds umami)
- 1 Tbsp anchovy extract (deepens the broth flavor)
- 2 Tbsp fragrant perilla oil
- 1 Tbsp white sugar
- 1 Tbsp tuna extract (adds umami)
- 1 Tbsp anchovy extract (deepens the broth flavor)
- 2 Tbsp fragrant perilla oil
Cooking Instructions
Step 1
First, rinse the aged radish kimchi gently under running water two to three times to remove excess seasoning and any overly sour taste. Squeeze out any excess water. Then, slice it thinly into bite-sized pieces (about 1-2 cm wide). If your kimchi is very salty, feel free to rinse it more thoroughly.
Step 2
Heat a pan over medium heat and add a small amount of cooking oil. Add the sliced radish kimchi and stir-fry until it softens and develops a nutty aroma. Once the kimchi is sufficiently cooked, add 1 Tbsp of sugar and continue to stir-fry. The sugar will help balance the acidity and enhance the flavor.
Step 3
After stir-frying for a bit, pour in the 1.5 cups of prepared anchovy broth. Once the broth comes to a boil, reduce the heat to low. Cover the pan and let it simmer gently until the kimchi absorbs the broth and becomes tender. Midway through cooking, add 1 Tbsp of tuna extract and 1 Tbsp of anchovy extract, stirring well to combine. The extracts will season the kimchi and add a deep savory flavor.
Step 4
It’s important to let it simmer until the liquid has reduced significantly. Once the liquid is nearly gone, keep the heat low and generously drizzle in 2 Tbsp of fragrant perilla oil. Then, add the sliced green onions and Korean chili peppers.
Step 5
Stir-fry very briefly, just to combine the perilla oil and vegetables. A quick toss is all it needs – avoid overcooking, as this can make the vegetables mushy.
Step 6
This gently stir-fried radish kimchi is an excellent side dish. The nutty flavor of the perilla oil combined with the deep taste of the aged kimchi creates a universally loved dish. It’s also delicious served over warm rice!
