Anchovy Mukeunji Jjigae (Kimchi Stew with Aged Kimchi and Anchovies)
Broth & Stew⏱ 25min👥 2 servings
Ingredients
- One portion of aged kimchi (mukeunji).
- A moderate amount of medium-sized anchovies.
- 1/2 onion.
- Green onions, a moderate amount.
- Tofu, 0.5 block.
- 1 tablespoon of minced garlic.
- 1 tablespoon of sugar.
- 1 cup of kimchi broth.
- 1 tablespoon of perilla oil.
- 2 tablespoons of gochugaru (Korean chili powder).
- 2 tablespoons of cooking wine.
- 6 cups of rice water.
Instructions
1
Sauté the anchovies in a dry pan over low heat to remove any fishy smell.
2
Cut off the root end of the aged kimchi and tear it into long strips by hand.
3
Add minced garlic, sugar, and kimchi juice to the kimchi, then mix well by hand with the Korean radish.
4
In a pan, combine the kimchi with sliced onions and green onions, and stir-fry them together.
5
Add 1 tablespoon of perilla oil and stir-fry. Then, add 2 tablespoons of gochugaru (Korean chili powder) and 2 tablespoons of mirin (sweet cooking rice wine).
6
Add the anchovies and stir-fry for a moment longer, then pour in 6 cups of rice water.
7
Cover the pot and simmer over medium heat for 20 minutes.
8
Finally, add slices of tofu (about 1 cm thick) and simmer for another minute to cook them through.
Similar Recipes
More Recipes with This Principle
국·탕·찌개류
Doenjang soup with fermented soybean paste and vegetables.
Beginner⏱ 30min👥 3 servings
#korean-cuisine#korean-soup#budget-cooking
국·탕·찌개류
A comforting mugwort soup, filled with the fragrance of spring.
Beginner⏱ 15min👥 3 servings
#korean_cuisine#spring_food#soup_recipe
국·탕·찌개류
Spam and tofu stew.
Beginner⏱ 35min👥 2 servings
#camping_cooking#korean_cuisine#one_pot_meals