Stir-Fried Aged Kimchi with Perilla Oil: A Delicious and Easy Recipe
Hello, everyone! It's Daldalhan Nette :) While freshly made kimchi is delicious during kimchi-making season, there's also great fun in taking out a head of well-aged kimchi (mukeunji) and cooking with it.
Today, I'm going to introduce a true rice thief!
It's stir-fried mukeunji with plenty of perilla oil.
After washing off all the seasonings and stir-frying it with perilla oil, the unique musty smell of mukeunji disappears, leaving only a soft, moist, and savory taste. It even feels luxurious.
If you have mukeunji, be sure to make this!
+ Tablespoon = rice spoon (10g) / Cup = paper cup (180ml)
Ingredients:
Kimchi 1/4 head (250g)
20cm Green onion
1 tbsp Cooking oil
2 tbsp Perilla oil
1/2 tbsp Minced garlic
1/2 tbsp Sugar
1/2 tbsp Soy sauce
Instructions:
1
I prepared 1/4 head of kimchi because it was a large head.
This is a good amount for 3-4 people.
Remove the basic seasonings from the kimchi and rinse it clean.
If it's very old mukeunji, soak it for about 30-40 minutes.
This will reduce the saltiness and make it softer.
After rinsing, squeeze out the water.
2
Cut the kimchi into bite-sized pieces.
I cut it in half and then sliced it lengthwise
to preserve the unique feel of mukeunji.
It's best to tear mukeunji lengthwise to eat, haha.
Also, slice the green onion.
3
Place the squeezed mukeunji in a bowl.
Add 1 tbsp perilla oil, 1/2 tbsp sugar, 1/2 tbsp minced garlic,
1/2 tbsp soy sauce, and the sliced green onion.
Season it by hand.
Pre-seasoning it will help it soak in well when stir-frying.
4
Heat 1 tbsp of cooking oil in a pan over medium heat.
Add the seasoned kimchi and stir-fry for 3-4 minutes until softened.
The kimchi will become moist, and the aroma of perilla oil will spread.
5
After stir-frying, turn off the heat.
Add 1 tbsp of perilla oil at the end, and 1/2 tbsp of sesame seeds.
This completes the savory mukeunji stir-fry with perilla oil.
This mukeunji stir-fry recipe with perilla oil has a great flavor, and it goes so well with the savory and deep taste of mukeunji.
It's not difficult to make if you rinse the kimchi well, and it's such a rice thief that I keep wanting to make it again.
It's also good on top of simple mixed noodles or as a side dish in a lunch box.
I think this stir-fry is a simple and delicious way to enjoy mukeunji.
Stir-fry it deliciously and enjoy!^^
Source :https://blog.naver.com/naettee/224072843786
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