This braised aged kimchi dish is made by stir-frying and slowly simmering well-fermented kimchi with tuna, dried anchovies, onions and green onions. Soak the kimchi in water to adjust its sourness, then finish with perilla oil and sesame seeds for a rich, nutty flavor. Served over rice, every spoonful delivers deep, savory umami, making this a hearty and comforting Korean home-cooked meal. For an even richer flavor, add a little doenjang (Korean soybean paste) to taste.
Try this recipe from W Table.
Main Ingredients:
- 500g aged kimchi
- 1 can tuna
- ½ green onion
- 1 onion
- 1 each red and green chili peppers
- 10 dried anchovies for broth
- 2 cups water
- Sesame seeds (a little amount)
Seasoning Ingredients:
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 2 tablespoons tuna fish sauce
- 3 tablespoons perilla oil
- Ground black pepper (a little amount)
Instructions:
Rinse the aged kimchi under running water two or three times. Remove the stem and cut the kimchi into long strips.
(Tip: Depending on how sour the kimchi is, soak it in water for 30 minutes to 1 hour to mellow its flavor and soften its texture.)
Slice the green onion and red and green chili peppers diagonally. Thinly slice the onion.
Heat the perilla oil in a pot. Add the minced garlic and onion and stir-fry until fragrant. Add the aged kimchi, cleaned dried anchovies, canned tuna, sugar and tuna fish sauce. Stir-fry over medium heat for about 10 minutes.
(Tip: Add a little doenjang (Korean soybean paste) if desired to enhance the savory umami and depth of flavor.)
Add the water and simmer for 10–15 minutes, until the kimchi becomes tender and glossy. Add the green onion and chili peppers during the last 1–2 minutes of cooking.
Gently stir the mixture occasionally as it simmers. Turn off the heat and finish with sesame seeds and a small drizzle of perilla oil for extra flavor.
Transfer to a serving bowl and spoon the braised kimchi and its broth over rice. Enjoy!
[Source: W Table]
khnews@heraldcorp.com
khnews@heraldcorp.com
