Slow-cooked kimchi washed to remove strong odors and seasoned with perilla oil and soybean paste base, creating an irresistible side dish that perfectly complements rice.
🙋 Recommended for
⭐ Those looking to deliciously use up old, hard-to-handle kimchi
⭐ People who enjoy mild, savory, slightly salty traditional-style side dishes without being overly spicy
⭐ Anyone wanting to make a rich, slow-simmered stew with soft texture that pairs perfectly with rice
Remove the seasoning from the kimchi and rinse thoroughly under water. Soak in water for at least 1 hour to 2 days depending on the strength of odor and saltiness.
Squeeze out excess moisture from the soaked kimchi, cut into long strips, and trim off the stems and tips so both stem and leaves are edible.
In a mixing bowl, combine the prepared kimchi, 1 tablespoon sugar, and 2 tablespoons perilla oil. Mix well and marinate for 30 minutes.
While marinating, soak 4 dried shiitake mushrooms in 1 liter of water for 30 minutes. Squeeze out the water and slice them lengthwise. Reserve the mushroom soaking liquid separately.
Remove the internal organs and heads from the dried anchovies. Thinly chop the green chili peppers and scallions.
Place 2 tablespoons of perilla oil, chopped scallions, and 1 tablespoon of soybean paste into a pot over low heat. Stir and cook for about 1 minute until the paste is fully dissolved.
Increase the heat to medium-high and add the marinated kimchi. Stir-fry for 1 minute until the ingredients are well heated through.
Pour in all 1 liter of the reserved shiitake mushroom soaking liquid, then add the sliced mushrooms, dried anchovies, green chili peppers, and 1 tablespoon of minced garlic.
Once the mixture begins to bubble, cover the pot and reduce the heat to medium-low. Simmer for 30 minutes until fully cooked.
Rinse the kimchi and soak in water to reduce saltiness and odor. Trim the ends and cut into long strips.
Marinate the kimchi with sugar and perilla oil. Soak and slice the dried shiitake mushrooms.
In a pot, sauté scallions, soybean paste, and perilla oil. Add the kimchi, mushroom soaking liquid, and remaining ingredients, then simmer for 30 minutes.
Cooking tips 💡
If the kimchi has a strong odor, extend the soaking time to more than a day and change the water several times during soaking.
Marinating the kimchi with sugar and perilla oil before cooking helps neutralize the sourness and enhances the rich, savory flavor throughout.
Using the reserved shiitake mushroom soaking liquid as broth greatly improves the depth and savoriness compared to using plain water.