Kim Dae-seok's Yeolmu-kkongchi-jorim
A rice-thieving braised dish with tangy ripe young radish kimchi and savory canned saury, finished with a spoonful of doenjang for zero fishiness
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding a small amount of raw sugar at the start softens the sharp sourness of over-fermented young radish kimchi.
- One tablespoon of doenjang not only eliminates fishiness but also deepens the savory richness of the broth.
- Using both the kimchi liquid and the canned saury liquid builds a deep, rich umami without any extra seasoning.
Recommended for
- Those wondering how to use up sour young radish kimchi.
- Those who want to polish off two bowls of rice with just one braised dish.
- Those looking for a simple, hearty main dish using canned saury with no fishy smell.
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