Kim Dae-seok's Steamed Aged Kimchi with Anchovies
A savory, rice-matching steamed kimchi made by soaking old kimchi in rehydrated dried anchovy broth, then finished with perilla oil.
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not soak old kimchi in water for too long, as it may lose its characteristic kimchi flavor—rinse only briefly.
- Avoid using too much minced garlic, as it can leave a bitter aftertaste; stick to about 1/2 tablespoon.
- Never add perilla oil at the beginning, as its aroma will evaporate during cooking—add it only at the very end.
- If the old kimchi is too mild, adjust to taste by adding a small amount of anchovy sauce.
Recommended for
- Those looking to use up old kimchi stored in the fridge with a spicy, savory twist.
- Home cooks wanting a flavorful side dish made solely from anchovies without additional meat.
- People who want a soft, satisfying kimchi steamed kimchi ready in a short time without prolonged cooking.
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