Do You Know About the Korean Food Mugeunji Kimchi (묵은지 김치)?
Introducing Mugeunji kimchi, A Quintessential Korean Food And One Of The Most Representative Side Dishes
Mugeunji kimchi is a type of kimchi that is aged for a long time, resulting in deeply fermented kimchi. It refers to kimchi that has been fermented for more than six months at low temperatures. While it has a taste similar to sour kimchi, which is fermented for a shorter period and features a soft texture and spicy flavor, Mugeunji kimchi has a salty, nutty taste and a slightly chewy texture due to its long fermentation. The crispness of fresh kimchi is lost, and it becomes somewhat soft.
Mugeunji kimchi can be eaten as is, or the seasoning on the surface can be washed off and just the kimchi can be enjoyed separately. It is characterized by the cabbage turning a very yellowish color due to the long fermentation. It is a good alternative for those who cannot handle spicy food. Mugeunji kimchi is delicious in dishes like Mugeunji kimbap or when wrapped with rice. It is also used in stews and kimchi braises.
Wash Mugeunji kimchi in water to remove the seasoning, then wrap rice inside the kimchi. Sprinkle some sesame seeds on top to make Mugeunji kimchi rolls; they are delicious.
It’s a dish made by seasoning the washed Mugeunji kimchi and adding tuna, then rolling it up like gimbap. You can add ingredients like bacon or anything else you prefer to suit your taste. It’s also great with dipping sauces like gochujang (red chili paste) or doenjang (soybean paste).
The charm of Mugeunji kimchi lies in its tender, melt-in-your-mouth texture. It’s great to use Mugeunji kimchi with pork to make kimchi stew. Tear the kimchi into strips, wrap them around the tender pork, and enjoy a perfect meal.
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