This Man's Cook Dried Anchovy Kimchi Jjim
A rich, savory kimchi jjim made by simmering fresh kimchi with dried anchovies, doenjang, and gochujang after thoroughly rinsing off the strong seasoning, creating a perfect side dish that pairs beautifully with rice.
Ingredients needed 4 servings
Recipe
Cooking tips
- Thoroughly rinse the fresh kimchi to remove excess seasoning and brine—this maximizes the clean, rich flavor unique to this jjim.
- To reduce fishy odor when cooking anchovies, add mirin and always remove the heads and internal organs to prevent bitterness.
- For the deepest flavor, gently cook the kimchi at the end until the broth nearly evaporates, ensuring the taste penetrates deeply into every piece.
Recommended for
- Those looking to deliciously consume large amounts of leftover fresh or old kimchi they don’t know what to do with.
- People wanting to recreate the nostalgic, deep, savory taste of grandmother’s dried anchovy kimchi jjim at home.
- Anyone seeking a hearty, satisfying side dish that never gets boring, even when eaten repeatedly.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Jung Ho-young's Dried Anchovy Kimchi Kalguksu
- This Man's Cook's Dried Anchovy Kimchi Jjigae
- This Man's Cook's Fresh Kimchi Doenjang Jjim
- Kim Dae-seok's Myeolchi Gim Muchim
- Kim Dae-seok's Soybean Paste Stir-Fried Mustard Greens
- Sung Si-kyung's Saury Kimchi Jjigae
- Striker Chef Saury Kimchi Radish Stew
- Sung Si Kyung's Tuna Kimchi Jjigae
- Jung Ho-young's Fresh Tuna Kimchi Jjigae
- Aha Bujang's Tuna Kimchi Jjigae
