06 September 2011

Kimchi Jjigae 김치찌개

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Kimchi Jjigae 김치찌개

kimchi jjigae (chigae) or kimchi stew is a common dish found in korean households and restaurants/eateries. at home, we hv korean food pretty often coz this is one cuisine i feel like i do pretty well in. i don't really like cooking chinese nor am i good in western, japanese or italian but when it comes to korean cooking, i'm so familiar with it that it almost feels like i've done it for the past 10 years (when in fact i only dabbled with it since last year or so). of coz, i get a kick out of the spiciness too.

Banchan

for the banchans (side dishes) i had baechu kimchi, kaktugi (radish cube kimchi) & gyeran malri (egg roll omelette). all banchan recipes can be found on maangchi's website.

Kimchi Jjigae

the stew is pretty foolproof to make but its important to use very ripe (sour) kimchi so the flavor will be more intense. ingredients vary and for mine i added tofu, pork belly, enoki mushrooms, imitation crabsticks & cellophane noodles.

ingredients (serves 2-3) :

3 cloves garlic, minced

200g pork belly, sliced

1 small onion, quartered

1 cup ripe kimchi + 3 tbsps kimchi juice

1 tbsp gochujang (korean chilli paste)

1 block tofu, cubed

small bunch of enoki mushrooms, ends trimmed

bunch of dried cellophane noodles

4-5 crabsticks

sugar, salt & sesame oil, to taste

directions :

1. saute garlic and pork belly in a pot until the pork is no longer pink. add onion, kimchi & kimchi juice followed by enough water to cover the ingredients. add in gochujang and simmer on low heat until the pork belly is tender, abt 45 mins. add in the tofu, enoki mushrooms, crabsticks & cellophane noodles during the last 10 mins. season to taste and serve.

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