Main ingredients
old kimchiperilla oilsoybean pasteminced garlicdried anchovies for brothgreen chilired chilisesame seeds
This Man's Cook's Old Kimchi Stir-Fry
A delicious, savory side dish that tames the strong aroma of old kimchi with stir-fried soybean paste and perilla oil, simmered gently with dried anchovy broth and rice washing water for a rich, comforting flavor—perfect as a rice companion.
Ingredients needed 4 servings
Recipe
Cooking tips
- If the old kimchi has a strong odor, soak it in cold water for up to three days, changing the water several times during this period for best results.
- Tearing the kimchi lengthwise allows you to enjoy both crunchy stems and tender, flavorful leaves in every bite—much more satisfying than chopping.
- Avoid using sesame oil, as it can become bitter when cooked too long; perilla oil is essential here for eliminating odors and enhancing flavor.
Recommended for
- Those who want to use up old, forgotten kimchi stored deep in the fridge.
- People who love traditional side dishes with rich, savory depth without being overly spicy.
- Anyone seeking the ultimate rice-side dish that pairs perfectly with warm rice or hot barley tea.
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
- Kim Dae-seok's Old Kimchi Stir-Fry
- Lee Hye-jung's Stir-fried Mukeunji
- This Man's Cook's Pork Belly and Old Kimchi Stir-Fry
- Kim Dae-seok Chef's Old Kimchi and Anchovy Stir-Fry
- This Man's Cook's Old Kimchi Chicken Stew
- Yoon Yi-ryeon's Braised Aged Kimchi
- Yoon Joomo Aged Kimchi Pork Neck Kimchi Jjim
- Yoon Yi-ryeon's Aged Kimchi Jjageuli
- Ttukdak Hyung's Aged Kimchi Gopdoritang
- Ttukdak Hyung's Old Kimchi Chicken Stew
