Aged Kimchi Jjim, Adding One Spoonful of Dried Pollack Powder Brings Out the Umami Intensely

Steps

1. 1

   Remove the stuffing from the aged kimchi and wash thoroughly under running water.

2. 2

   Fill a bowl with water, add 2 tablespoons sugar, 2 tablespoons vinegar, and 2 tablespoons water, then soak the aged kimchi for 30 minutes.

3. 3

   Cut the onion into thick round slices, and pan-dry the dried pollack then grind into powder.

4. 4

   Wash the aged kimchi again under running water and squeeze out excess water.

5. 5

   Toss the aged kimchi with minced garlic 1 tbsp, brewed soy sauce 2 tbsp, anchovy fish sauce 2 tbsp, cooking oil 4 tbsp, perilla oil 2 tbsp, and sugar 2 tbsp.

6. 6

   Layer onion, kimchi, water, and dried pollack powder 3 tbsp in a pot in order, and steam over medium heat for 30 minutes.

7. 7

   Turn off the heat and let it steam for another 5 minutes.