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Kim Jin-soon's Mukeunji Braised Kimchi

A tender braised kimchi made by first boiling rinsed aged kimchi in water, then simmering it with perilla oil and tuna extract for a savory depth.

Ingredients needed 2 servings

Recipe

Cooking tips

  • If the aged kimchi is very sour or has a strong smell, soak it in cold water for at least 1 hour before cooking.
  • If you don't have rice-rinsing water, dissolve a little glutinous rice flour in water to add richness and body to the broth.
  • In the final step, simmer gently over low heat as if steaming so the seasoning penetrates deep into the kimchi.

Recommended for

  • Those who want to use up sour aged kimchi left in the fridge.
  • Those looking for a mild, moist, and tender kimchi dish.
  • Those who enjoy the savory combination of perilla oil and anchovy broth.

Shop ingredients on Coupang(Ad)

Aged kimchiPerilla oilTuna extractDried anchoviesLarge green onionMinced garlicSugarGlutinous rice flour

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