A rich and savory old kimchi anchovy stew made by washing away the brine from old kimchi, then simmering it with sesame oil, anchovies, and hearty doenjang to create a deeply flavorful dish that makes rice disappear in no time.
🙋 Recommended for
⭐ Those who want to deliciously use up leftover old kimchi they don't know what to do with
⭐ People who love rustic home-style dishes with rich, savory flavors from sesame oil and anchovies
Wash the 1kg of old kimchi thoroughly in water 3–4 times to remove the brine. Soak mild-tasting old kimchi for 30 minutes, and older kimchi for one to two days to eliminate its strong odor.
After removing the strong smell, squeeze out all excess moisture from the kimchi and cut into bite-sized pieces about 5cm long.
Clean 15 soup-grade anchovies by removing heads, guts, and bones, then tear them into 3–4 pieces each.
Slice 2 green chili peppers diagonally and chop 1 handful of scallions finely.
In a pot, heat 3 tablespoons of sesame oil and 1 tablespoon of minced garlic over medium-low heat, stirring gently for 2–3 minutes until the garlic aroma develops—do not let it burn.
Once the garlic scent rises, add the chopped old kimchi, 1 tablespoon sugar, 0.5 tablespoon doenjang, and 2 tablespoons plum syrup. Stir over medium-low heat for 2–3 minutes to mellow the flavors.
Add the cleaned anchovies and continue cooking uncovered over medium-low heat for 3 minutes to eliminate any fishy odor.
Pour in 500ml of water and add the sliced green chili peppers. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 20 minutes until the broth thickens.
When the broth becomes thick and sticky, uncover the pot and sprinkle with the chopped scallions and 1 tablespoon of toasted sesame seeds to finish.
Wash the old kimchi and soak it in water to remove the strong smell, then cut into bite-sized pieces.
In a pot, sauté sesame oil and minced garlic, then add old kimchi, sugar, doenjang, plum syrup, and cleaned anchovies in order and stir-fry briefly.
Add water and green chili peppers, then simmer on low heat for 20 minutes. Finish by sprinkling with chopped scallions and toasted sesame seeds.
Cooking tips 💡
Adjust soaking time based on how aged the old kimchi is to effectively remove its characteristic strong odor.
Always cook the anchovies uncovered to allow the fishy smell to evaporate completely.
Sesame oil has a low smoke point, so always use low or medium-low heat when cooking to avoid burning.