Ripe kimchi doenjang-jjim!
Kimjang Kimchi~ When I tried to go into the kimchi refrigerator, I had to take out the kimchi container, so I made this and that with ripe kimchi, and I made my favorite soybean paste stew
4 serving
Within 30 minutes
왕눈이의맛있는이야기
Ingredients
  • cabbage kimchi
    1/2ea
  • Cheongyang red pepper
    2~3ea
  • Water
    500~600ml
  • Soybean paste
    1TS
  • crushed garlic
    1ts
  • Sugar
    1ts
  • Sesame oil
    little
  • Sesame
    little
Cooking Steps
STEP 1/8
Wash the old cabbage kimchi clean and soak it in cold water for 1-2 days to make it salty and smell Change the water in between
STEP 2/8
Please prepare rice water If you don't have it, you can add some water
STEP 3/8
Number 1. Put the ripe kimchi in a pot, pour the rice water, and bring to a boil
STEP 4/8
Mix the soybean paste
STEP 5/8
Cut the cheongyang pepper in half, add minced garlic, and bring to a boil over high heat *Cheongyang chili pepper is not spicy these days, so I put in three, but adjust it to your taste You can replace it with green onions
STEP 6/8
Boil it on high heat for 5 minutes, bring it down to medium low heat, and cook it for 15 to 20 minutes
STEP 7/8
After it's done, cool it down and tear it into bite-sized pieces
STEP 8/8
Sprinkle sesame oil and sesame seeds, mix them well, and put them in a container You can enjoy it more if you cool it down and refrigerate it
It's important to make it not salty
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