Radish Kimchi Doenjang Braise, Adding Anchovy Broth to Fermented Kimchi Completely Changes the Flavor

Steps

1. 1

   Rinse the well-fermented radish kimchi in cold water, then dissolve 2 tablespoons sugar in a bowl of water, add kimchi, and soak for 15 minutes.

2. 2

   Remove the kimchi, rinse again in cold water, and cut into bite-sized pieces.

3. 3

   Cut the onion into thick slices, thinly slice the cheongyang chili peppers, and cut the green onion into large 5cm pieces.

4. 4

   Remove the heads and guts from the anchovies and toast in a dry pan.

5. 5

   Place the kimchi on top of the toasted anchovies, add enough water to cover, turn on high heat, then add the green onion, onion, and cheongyang chili peppers.

6. 6

   Make a sauce with 2T rice flour, 2T doenjang, 1T plum extract, 1T corn syrup, 1T minced garlic, 3T perilla oil, 1T cooking oil, and 1T mirin, add to the pot and bring to a boil.

7. 7

   Boil for 2 minutes, reduce to medium heat, cover and braise for 10 minutes.