Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Stir-Fried Fermented Kimchi, Dried Pollock Powder Transforms the Umami
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Wash the aged kimchi well and soak in cold water for 10 to 30 minutes.
Squeeze out excess water, cut into bite-sized pieces, toss with 1 tbsp sugar, and let sit for 5 minutes.
Slice the onion and thinly chop the green onion into rounds.
Heat 3 tbsp perilla oil and 1 tbsp cooking oil in a pot and stir-fry the aged kimchi gently on low heat.
After stir-frying, add 350ml water, onion, 0.5 tbsp minced garlic, 1 tbsp mirin, 1 tbsp plum extract, 3 tbsp dried pollock powder, and green onion, cover with a lid, and simmer on medium heat for 15 minutes.
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