Rinsed Aged Kimchi Braised with Anchovies and Doenjang (4 Servings)

Use properly refrigerated, fermented kimchi. Rinse briefly and squeeze out water; discard kimchi if mold or spoilage is suspected.

Remove anchovy guts, toast briefly in a dry pan over low heat, slice onion thickly and mince garlic.

Place kimchi, anchovies, onion and garlic in a pot; spread 1 tbsp doenjang and 1 tbsp perilla oil over them.

Add 500 mL water, bring to a boil, then cover and gently braise for 35–45 minutes. Check occasionally and add hot water if drying out. The kimchi stems should tear easily.

If using chili, add during the final 3 minutes. Taste before adding salt because kimchi and paste are salty, and cut into bite-size pieces.