Ripe kimchi and doenjang. How to enjoy old kimchi. (Jeollado coo
It is a dish that my mom has washed kimchi and made it into soybean paste stew when it gets sour since I was young.
4 serving
Within 30 minutes
사계절밥상
Ingredients
  • Kimchi
    suitably
  • Pork and minced meat
    200g
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • salted shrimp
    1T
  • Soybean paste
    1T
  • Red pepper powder
    1T
  • perilla oil
    1.5T
  • crushed garlic
    1T
Video
Cooking Steps
STEP 1/7
Shake off the inside of the sour kimchi and wash it in water about three times.
*Please soak kimchi that is sour enough to smell in water for 1~3 days to remove the smell.
STEP 2/7
Season ground pork with garlic, cheongju, and pepper.
*I don't usually put pork in it, but I put kimchi in to make it soft.
It's better to add pork belly or back ribs than pork
STEP 3/7
Please cut the radish and cut the cabbage kimchi one or two times vertically.
*You can cut cabbage kimchi or put it in whole.
STEP 4/7
While boiling, slice the green and red peppers sideways.
STEP 5/7
Boil kimchi, rice water, soybean paste, red pepper powder, sugar, perilla oil in a pot.
*If there is no fresh water, you can add bottled water.
*I put in commercial soybean paste that's not salty
If you want to add soy bean paste, make sure to season and adjust it.
STEP 6/7
When it starts to boil, add the ground pork and simmer until the radish is cooked.
*The kimchi was very sour, but it was crunchy
When I put in the ground pork, it was cooked just right.
STEP 7/7
If it's boiled enough, season it with spicy cheongyang red pepper and salted shrimp.
*If you don't have salted shrimp, you can season it with fish sauce, but when you season it with salted shrimp, it fills up the lack of taste like seasoning
I made doenjangjijim with sour kimchi in a way that you can enjoy even kimchi that you can't eat enough to throw away, so if you have a lot of sour kimchi at home, try making it. If it is kimchi with bone massage on it, wash it and soak it in water for 1 to 3 days before cooking.
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