Kimchi Jjim (Braised Kimchi) with Dried Anchovies
A braised aged sour kimchi dish made meat-free, enriched with deep anchovy flavor and savory perilla oil.
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 braised kimchi uses toasted dried anchovies layered at the bottom instead of meat to create a clean yet deeply savory flavor. The sweetness of onion and a final swirl of perilla oil gently mellow the sharp acidity of the kimchi. Braised until tender, it pairs wonderfully with warm rice or tofu.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Aged sour kimchi1/4 head, 500 g (1 clove)
- Medium dried anchovies20 g (1/2 cup)
- Onion1
- Tofu300 g
- Kimchi brine1/2 cup
- Water3 cups
- Sugar1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Perilla oil1 tbsp
- It is best to use mugeonji (well-aged kimchi) or aged sour kimchi.
- Instead of making anchovy broth separately, I used medium dried anchovies. Soup anchovies are also fine.
- I used 1/2 block of handmade tofu, but 1 packaged block of tofu works as well.
- Adjust the amount of sugar to about 1/2–1 tbsp depending on how sour your kimchi is.
Steps
Prepare the ingredients
It is best to use mugeonji (well-aged kimchi) or aged sour kimchi. This is 1/4 head (1 quarter).
Prepare 1 generous onion to neutralize the sourness of the aged kimchi, and medium dried anchovies instead of making anchovy broth separately. Soup anchovies are also fine.
I used 1/2 block of handmade tofu, but 1 packaged block of tofu works as well.
Be sure to also prepare the kimchi brine, rich in tasty seasonings and lactic acid bacteria.
Prep the ingredients
Toast the dried anchovies in a dry pan until crisp and nutty-smelling.
Slice the tofu thickly, and slice the onion thickly as well.
Add the ingredients to the pot
Spread the dried anchovies evenly over the bottom of the pot and layer half of the onion on top.
Doing this allows the broth from the dried anchovies on the bottom and the sweetness of the onion to permeate the kimchi, giving it a milder flavor.
Add the kimchi, sprinkle 1 tbsp of sugar over it, and place the remaining onion on top.
Adjust the amount of sugar to about 1/2–1 tbsp depending on how sour your kimchi is.
Pour in the kimchi brine and 3 cups of water, then bring to a boil.
Simmer
Once the liquid comes to a rolling boil, cover with a lid and simmer gently over low heat for about 20 minutes.
Flip the kimchi once halfway through.
When the kimchi becomes soft and translucent, tuck the tofu around the edges and add 1/2 tbsp of gochugaru (Korean chili flakes) for color.
Add 1 tbsp of perilla oil as well, and simmer until the tofu is heated through.
Because kimchi brine is added, the seasoning is just right without any extra salt or condiments.
Finish
It was so delicious torn into long strips and placed over warm rice.
Without meat, the anchovies give it a deep broth flavor, and the pleasantly tart, tender-crisp kimchi is outstanding.
It is delicious even cold, so feel free to make a generous batch and keep it in the refrigerator to enjoy for several days.
I rolled the tofu in kimchi and took a huge, satisfying bite.
I felt like I had added too little tofu compared to the kimchi, so I blanched what was left and wrapped it like this.
Do not throw away the anchovies that worked hard on the bottom to build the broth, or the onion that lent its sweetness; be sure to eat them.
Mixing them with the broth over rice is out of this world.
Be sure to make this for dinner.
Ppunwife's tips
- Spreading the dried anchovies evenly over the bottom of the pot and layering half of the onion on top allows the broth from the anchovies and the sweetness of the onion to seep into the kimchi, softening its flavor.
- Because kimchi brine is added, the seasoning is just right without any extra salt or condiments.
- The perilla oil added at the very end mellows the sharp kimchi flavor and makes it rich and savory.
FAQ
Do I need to brew anchovy broth separately before pouring it in?
If you spread medium dried anchovies or soup anchovies toasted in a dry pan across the bottom of the pot and boil them directly with water, plenty of rich broth will brew naturally.
How can I adjust the dish if the kimchi is too sour?
Adjust the sugar between half a tablespoon and one tablespoon depending on how sour the aged sour kimchi is to gently mellow the acidity.
Is it okay to store leftover braised kimchi and eat it again?
This dish retains its flavor even when cold, so you can make a generous amount, store it in the refrigerator, and enjoy it over several days.
