Kimchi Chige/Jjigae (Kimchi Stew)
This was my first attempt to making kimchi stew. Korean recipes intimidate me, to be honest. All the spices and ingredients are new to me, stuff that I've never tried cooking with. Not to mention the stuff at the Korean markets are in Korean! ahh!!
After Samus showed me this Korean food blog, I figured I might as well try something simple like kimchi soup! Here's the recipe I went based on: Korean Cooking's Xanga Site
Ingredients:
1 cup kimchi with juice, chopped
2 cups water (sub. chicken broth with some water if you have it)
1 package of medium firm tofu, cubed
1 cup sweet onion
2 cloves of garlic, minced
1 tsp oil (to stir fry)
1/4 cup gochujang (red pepper paste)
2 - 3 tbsp gochugaru (red pepper flakes)
pork belly, chopped (optional)
Mushrooms, chopped (optional)
Scallions, sliced (optional)
Directions:
1. Heat oil in a pot and add garlic and onions. Then add pork belly (you can also use chopped pork loin if you want it leaner). Cook pork all the way through, or 90% done
2. Add chopped kimchi and mushrooms, cook for 3 minutes
3. Add water (and or chicken broth if you have it), red pepper paste and red pepper flakes - bring to a boil and cook for 5 minutes or so.
4. Add tofu, let it heat through. Throw in the scallions before serving.
Add more of the red pepper paste if you want it hotter. Or if it gets too hot, dilute it with more water. But you want it to be a really bright red .. its the whole point of the soup! Spicy!!!
After Samus showed me this Korean food blog, I figured I might as well try something simple like kimchi soup! Here's the recipe I went based on: Korean Cooking's Xanga Site
Ingredients:
1 cup kimchi with juice, chopped
2 cups water (sub. chicken broth with some water if you have it)
1 package of medium firm tofu, cubed
1 cup sweet onion
2 cloves of garlic, minced
1 tsp oil (to stir fry)
1/4 cup gochujang (red pepper paste)
2 - 3 tbsp gochugaru (red pepper flakes)
pork belly, chopped (optional)
Mushrooms, chopped (optional)
Scallions, sliced (optional)
Directions:
1. Heat oil in a pot and add garlic and onions. Then add pork belly (you can also use chopped pork loin if you want it leaner). Cook pork all the way through, or 90% done
2. Add chopped kimchi and mushrooms, cook for 3 minutes
3. Add water (and or chicken broth if you have it), red pepper paste and red pepper flakes - bring to a boil and cook for 5 minutes or so.
4. Add tofu, let it heat through. Throw in the scallions before serving.
Add more of the red pepper paste if you want it hotter. Or if it gets too hot, dilute it with more water. But you want it to be a really bright red .. its the whole point of the soup! Spicy!!!
Labels: Recipes
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