Chewy Aged Kimchi Stir-fry with Perilla Oil: A Super Simple
This is a simple yet deeply flavorful aged kimchi stir-fry recipe, where aged kimchi (mukeunji) is seasoned with cooking oil, sugar, fish sauce (aekjeot), Dashida (dasida), and minced garlic, then finished with perilla oil (deulgireum), green onions, and toasted sesame seeds (kkaesogeum) for a delightfully chewy texture.
📝 Editor's Notes
This Aged Kimchi Stir-fry with Perilla Oil, which removes the pungent smell and sourness of old aged kimchi (mukeunji) and stir-fries it to a chewy texture, is a super simple side dish that can be completed in about 20 minutes.
The nutty flavor of perilla oil (deulgireum) combined with the deep umami of aged kimchi makes it an irresistible 'rice thief'.
Especially in chilly seasons, serving it warm over rice or as a side with meat dishes helps cut through richness, making it even more delicious.
Once prepared, it's excellent as a hearty everyday side dish.
🛒 Ingredient Tips
When choosing aged kimchi (mukeunji), it's important to select one that isn't too sour or mushy, but retains a crisp texture.
As it ages, it tends to develop a pungent smell, so soaking it in water to sufficiently remove sourness is essential.
Using both the white and green parts of long green onions (daepa) will enhance the flavor and aroma.
Toasted sesame seeds (kkaesogeum) are added at the end of stir-fries to impart a nutty flavor and visual appeal, so using fresh sesame seeds is recommended.
🔄 Substitution Guide
If your aged kimchi (mukeunji) is too sour or unavailable, you can use regular napa cabbage kimchi.
In this case, you can skip the step of soaking it in water to remove sourness and proceed directly with cooking.
Instead of fish sauce (aekjeot), you can season with soy sauce or salt, but the unique umami flavor of fish sauce might be slightly reduced.
If Dashida (dasida) is not available, anchovy and kelp broth can be used.
While sesame oil can provide a nutty flavor in place of perilla oil (deulgireum), remember that the distinctive deep and aromatic flavor of perilla oil may be somewhat diminished.
🥘 Ingredients
👨🍳 Cooking Points
The most important point for this dish is to remove the sourness from the aged kimchi (mukeunji).
Simply soaking the aged kimchi in water for 20-30 minutes can effectively reduce both its sourness and pungent smell.
The second key is to mix the seasonings well by hand to ensure they are thoroughly absorbed by the kimchi; this is when Dashida (dasida) and fish sauce (aekjeot) truly boost the umami flavor.
Finally, if you desire a chewy texture, stir-fry without water.
If you prefer a softer texture, add a little water and simmer until it's almost dry.
Turn off the heat and add perilla oil (deulgireum) to finish with the residual heat, preserving its full aroma.
👨🍳 Directions
Rinse the aged kimchi (mukeunji) thoroughly and soak it in water for about 20-30 minutes.
Hold the top (leafy part) of the soaked aged kimchi, make an incision at the base, and then cut it into 3 equal parts.
Heat cooking oil in a pan and add the sliced aged kimchi.
Add a little sugar, 1 tbsp of Dashida (dasida), and 1 tbsp of fish sauce (aekjeot). Mix well by hand to ensure the seasoning coats the kimchi thoroughly.
Add 1 tbsp of minced garlic and mix well by hand again.
Turn on the heat and stir-fry the aged kimchi in the pan. (If you prefer a chewy texture, do not add water. If you prefer a softer texture, add a little water and simmer until the liquid is almost gone.)
Continue to stir-fry until the moisture from the aged kimchi stir-fry evaporates, then add the finely chopped green onions and mix.
Turn off the heat, drizzle with 1 tbsp of perilla oil (deulgireum) and mix, then sprinkle with toasted sesame seeds (kkaesogeum) to finish.
💡 Tips
Soaking aged kimchi (mukeunji) in water and adding sugar helps remove its pungent smell and sour taste.
Making an incision at the base of the aged kimchi allows you to cut the thick stem part evenly, making it easier to eat.
Perilla oil (deulgireum) helps increase the absorption rate of fat-soluble vitamins in aged kimchi and is beneficial for gut health.
Aged kimchi stir-fry can be used in various ways, such as in gimbap (김밥), with Kimchi Jjim (김치찜), Galbi Jjim (갈비찜), or samgyeopsal (삼겹살).
📦 Storage & Reuse
Store the finished Aged Kimchi Stir-fry with Perilla Oil in an airtight container in the refrigerator for 3-5 days.
If you wish to store it longer, portioning and freezing it is a good option.
When frozen, it's best to consume within one month.
To reheat, microwave for 1-2 minutes or lightly stir-fry in a pan over low heat.
Leftover stir-fry is also great for gimbap (김밥) fillings or as an ingredient in fried rice.
🥢 Who This Is For
This Aged Kimchi Stir-fry with Perilla Oil makes a satisfying meal that rivals any other side dish when eaten with warm rice.
It's especially good as a filling for gimbap (김밥) or as an accompaniment to Kimchi Jjim (김치찜) or Galbi Jjim (갈비찜), as it helps cut through richness.
It's also delicious wrapped in ssam (쌈) with grilled samgyeopsal (삼겹살).
We highly recommend it as an easy yet nutritious everyday side dish for students living alone or busy office workers.
🔥 Nutrition Info
This Aged Kimchi Stir-fry with Perilla Oil is estimated to be approximately 100-150 kcal per serving.
While aged kimchi (mukeunji) itself is low in calories, the addition of perilla oil (deulgireum), cooking oil, and sugar contributes to this range.
It is expected to contain approximately 10-15g of carbohydrates, 5-10g of fat, and 2-5g of protein.
Aged kimchi is rich in probiotics, which aid in gut health, and perilla oil's omega-3 fatty acids contribute to improved blood circulation and enhanced immunity.
This combination is especially beneficial for increasing the absorption rate of vitamin C from aged kimchi and fat-soluble vitamins from perilla oil.
💬 Comments
No comments yet. Be the first to comment!