Kim Dae-seok's Kimchi Bokkeum

Cooking tips 💡

• Mixing sugar into the kimchi beforehand helps neutralize the sharp sourness of fresh kimchi, resulting in a cleaner, more balanced flavor.
• Adding garlic too early can cause it to burn when cooking with green onion. Wait until the green onion aroma is fully developed before adding garlic.
• Simmering the kimchi briefly with anchovy-kombu broth prevents it from becoming tough while maintaining a tender yet crisp texture.

Recommended for 🙋

• ⭐Those who want to make a restaurant-quality side dish using leftover fresh kimchi with deep, savory flavor.
• ⭐People seeking a moist, tender texture instead of dry, rubbery kimchi bokkeum.
• ⭐Beginners looking to achieve rich, complex flavor without relying on additional seasonings, using only broth and jeotgal.