Clean, Oil-Free Kimchi Jjim (Braised Kimchi) with Anchovies
A light and savory braised kimchi simmered thoroughly with toasted dried soup anchovies and aged kimchi without meat.
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 is made with toasted dried soup anchovies instead of pork, creating a clean, grease-free flavor full of umami. Kimchi brine seasons the dish with a refreshing depth, while green plum syrup mellows the sharp acidity of aged kimchi. It keeps its great taste even when cooled, making it wonderful as a side dish or paired with tofu as a drinking snack.
- Servings
- 3–4 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi1/4 head, 600 g (aged kimchi (mukeunji))
- Dried soup anchovies30 g (1 cup, after cleaning)
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Kimchi brine1/2 cup
- Water3 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Green plum syrup (maesil-cheong) (or sugar 1 tbsp)2 tbsp
- Perilla oil1 tbsp
- Remove the heads and guts of the dried soup anchovies and prepare 30 g.
Steps
Prepare the ingredients
Prepare 1/4 head of aged sour kimchi or fully aged kimchi (mukeunji).
Remove the heads and guts of the dried soup anchovies to yield 30 g, and prepare the onion, large green onion, and Cheongyang chili pepper as well.
Slice the ingredients
Thinly slice the onion, and diagonally slice the large green onion and chili pepper.
Add the ingredients
Toast the anchovies in an ungreased pan until lightly golden and crisp.
Toasting them once like this removes the fishy smell; then layer the onion on top.
Spread the aged sour kimchi on top, and add 1/2 cup kimchi brine, 3 cups water, 2 tbsp green plum syrup, and 1 tbsp gochugaru.
Simmer
Bring to a boil over high heat. Once boiling all over, cover with a lid, reduce the heat to medium-low, and simmer gently for 20 minutes.
Flip the kimchi over and braise for another 10 minutes or more, checking occasionally so the bottom does not scorch.
Once the kimchi is tender and translucent, add the large green onion and chili pepper, bringing it to a brief boil so the aromas infuse.
Turn off the heat, add 1 tbsp perilla oil at the very end, and mix evenly to finish.
Complete
I simmered the kimchi thoroughly with anchovies instead of meat. Braised kimchi is always an appetite-whetting side dish for rice.
Clean and oil-free, this anchovy braised kimchi tastes just as good even after sitting in the fridge, and it remains delicious when served cold.
If you make a generous batch, it is also wonderful served over spicy cold noodles or with pan-fried tofu as a snack for drinks.
It is a warm spring day.
Have a wonderful day.
Ppunwife's tips
- Kimchi brine acts like natural carbonation to give the braised kimchi a refreshing finish and balances the seasoning, so be sure to include it.
- Toast the anchovies in a dry pan without oil until golden and crisp to eliminate any fishy odor.
FAQ
Why toast the anchovies before cooking?
Toasting them in a dry pan without oil until golden effectively removes any fishy smell.
What can I use as a substitute if I don't have green plum syrup?
You can balance the sourness of the kimchi by using 1 tbsp sugar in place of 2 tbsp green plum syrup.
How can I serve the finished braised kimchi?
You can make a generous portion and enjoy it as a topping for spicy cold noodles, or pair it with warm pan-fried tofu as a snack with drinks.
