Deeply ripened mukeunji (aged kimchi) has a rich, savory flavor that fresh kimchi cannot produce. Too good to throw away just because it has turned sour — here are three ways to enjoy mukeunji at its very best.

1. Mukeunji kimchi stew

The most basic and foolproof dish. Cut the mukeunji into bite-sized pieces, sauté it in sesame oil, then add pork and stir-fry together. Pour in water and simmer thoroughly; the sourness of the mukeunji softens and the broth grows deep. Finish by adding tofu and green onion. The longer it simmers, the better it tastes.

2. Stir-fried mukeunji

Shake off a little of the seasoning, then slowly stir-fry the mukeunji in perilla oil; the sourness mellows and a nutty flavor comes alive. A tiny bit of sugar balances the sour and the sweet. It is a treat served over warm rice or wrapped together with boiled meat.

3. Braised mukeunji and ssam

Add broth and seasoning to unrinsed mukeunji and braise it slowly over low heat; the cabbage softens as it cooks and the savory flavor soaks in. Enjoy it like a wrap with boiled pork (suyuk) or over white rice, and it makes a full meal on its own.

How to store mukeunji

Mukeunji easily develops an off smell when exposed to air. Press it down so it stays submerged in its brine and store it sealed, and it will keep its deep flavor for a long time.

With well-aged kimchi from Taesung Kimchi, set a hearty table for dinner tonight.