Refreshing Mugeonji Muchim (Seasoned Aged Kimchi)
A super simple side dish of rinsed aged kimchi gently tossed with perilla oil and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an easy side dish made by rinsing hard-to-finish aged kimchi in water and lightly seasoning it. The nuttiness of perilla oil and the kick of chili pepper come together for a clean, refreshing flavor. It works great not just as a side dish for rice, but also paired with grilled meat or as a filling for gimbap.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Aged kimchi (mugeonji)1/2 clove, 400 g
- Cheongyang chili pepper (hot green chili)1
- Large green onion (daepa)a little
Seasoning
- Minced garlic1 tsp
- Corn syrup (mulyeot)1/2 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp
- Rinse the seasoning off the aged kimchi thoroughly under running water and squeeze out the moisture tightly; if it is salty, soak it in water to draw out the salt.
- Adjust the amount of corn syrup or sugar depending on how sour the aged kimchi is.
Steps
Rinse the seasoning off the aged kimchi thoroughly under running water, squeeze out the moisture tightly,
and cut it into bite-sized pieces.
If the aged kimchi is salty, soak it in water to draw out the salt.
Finely mince the Cheongyang chili pepper and large green onion.
In a bowl, add the aged kimchi, chili pepper, large green onion, and all seasonings, then toss gently with your hands to finish.
You can adjust the amount of corn syrup or sugar depending on how sour the aged kimchi is.
Ppunwife's tips
- You can use this seasoned kimchi as a gimbap filling, or wrap it in unseasoned dried seaweed with plain rice; it tastes even better the next day.
- It goes great as a noodle topping, is wonderful wrapped in dried seaweed, and provides a clean finish alongside grilled meats.
FAQ
What should I do if the aged kimchi is too salty?
Soak it in water to draw out enough of the salt before cooking.
Can I use a different oil instead of perilla oil?
You can substitute toasted sesame oil in the same amount instead of perilla oil.
How do I adjust the sweetness?
It is best to adjust the amount of corn syrup or sugar according to the sourness of the aged kimchi.
What dishes pair well with the finished mugeonji muchim?
It makes a clean addition when used as a noodle topping or gimbap filling, wrapped in dried seaweed with rice, or served alongside grilled meats.
