Friday, September 20, 2013

Kimchi JjiGae

Delicious homemade recipe for Kimchi JjiGae - Korean Kimchi Stew



It was a late lunch, kids still in school... Hubster and I alone! HM! I knew the question would come: "What's on the menu today?"... Before he even asked, since the moment I woke up I had this delicious spicy stew in my mind, well, I had it on my mind for a week, but for some reason I skip Jjiage and go for kimchi ramen most of the time. 
I was saving and resisting one container of kimchi for 4 plus months, yes you heard me "months" and I simply couldn't wait any longer... The stew had to be made, and had to be the... You know the other day! 


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The funniest scream with the question was coming my way from the living room:" WTH is that smell, women?"- he asked. 
-"Ha! It's kimchi that was locked and away from my view for over 4 months, that's what the smell is, HONEY!" -I said. 
As he was approaching the air freshener, he mumbled to himself: "Thank goodness for Febreze!" I was laughing, and continued moving with the sound of music -yes, most of the time I have my headphones on while cooking, because I don't want to hear anything or anybody... At least I pretend that I don't hear anything... lol!!!  
Anyhow, he wasn't complaining when it was the time to eat! He ate a full bowl with rice and reached for some more. It's so good with colder rice...
If you never had this stew or made it at home, this is must try and I fully recommend it, especially now that cooler days are coming our way. Heck! Even in the Summer time this hits the spot. One important thing that you will need is a napkin and preferably two... Trust me on that one!:) 

So you might ask what is Kimchi Jjigae or Chigae? It's hearty Korean Stew (jjigae) and Kimchi (fermented Napa cabbage) is the star of this dish. The other ingredients are used up to the cook's preferences. Kimchi stew is most commonly cooked with more fermented or older/aged kimchi, because it creates a much stronger taste and deeper flavor, while new kimchi or less fermented doesn't bring as much flavor.

If you are kimchi lover and love spicylicious stews, this is 100% for you. Comforting, spicy, simple and delicious in any possible way that I could describe. 
If you are not sure how to make it and would like to see it, just YouTube it... Yes, that's my new term instead of google it. Anyhow, here is the recipe and Happy Friday! 
Kimchi JjiGae #koreanfood #homemade #kimchi #stew

Check my video and see how I'm making kimchi stew.





Kimchi JjiGae (Kimchi Stew) 
Serves 4 
Ingredients:
  • ½  Lb. Pork Belly, (READ the notes) Or 1 cup smoked Bacon
  • 1/2 Tbsp. Garlic, finely minced
  • 1/2 Onion, chopped
  • 2 Cups Fermented Kimchi, chopped
  • 1 Cup Stock/chicken, beef etc. 
  • 1 Cup Kimchi juice 
  • 1 cup water
  • 1 Tablespoon Red Hot Pepper Paste (gochujang) or to your taste
  • ½ teaspoon Hot Pepper Powder (gochugaru)
  • 2 Green Onions + green part for garnish
  • ½ Pack Tofu, cubed (soft or firm)
  • Salt to taste, and sugar to balance the spiciness of the stew
Directions:
  1. Cut the pork belly into bite size or 1 inch size. Discard the skin if any. You can use smoked bacon instead.
  2. Preheat deeper saute-pan/pot on medium high and drop the bacon in. After a few minutes, drop in garlic and onion. Stir and let it cook for a few minutes.
  3. Chop fermented cabbage (kimchi) into bite size pieces, and drop in the saute-pan. Stir fry it for 2 minutes on medium high. 
  4. Pour in fermented cabbage (kimchi) juice, chicken stock and water, then stir. 
  5. Add red hot pepper paste, red hot pepper powder; Stir again and cook on medium high temperature for 10 minutes/ After 10 minutes check if you need to add more liquid. Cover, and let it boil/cook for 5 more minutes.
  6. Add in the stew green onions, and cubed tofu -firm or soft.
  7. Garnish the stew with more chopped scallions, and chilies if you wish.
            Serve it hot and with rice and other banchan {side dishes} 
            Enjoy! 

            NOTE*

            • I am sure some of you don't eat pork. You can use instead: chicken, beef(ground also good), tuna or keep it meatless and use mushrooms as a sub. Most authentic recipe I would say uses pork belly, but you are more than welcome to use whatever is your personal preference. I like adding the pork, and smoked sausages or smoked bacon. It adds so much more flavor. If you are using anything other then bacon/pork belly, know that the cooking time will increase. 
            • Mushrooms are so healthy, if you have any add them to this stew. 
            • As for Tofu, you can use soft or firm, it's up to your likes, you will not go wrong either way, but it is optional.   
            • Also, you can add gochujang (hot pepper paste) and/or gochugaru (hot pepper powder/flakes) half the measurement that I added in the recipe if you cannot handle or tolerate spicy food. OR simply add a little bit at the time until you reach what you like. 
            • List of Korean dishes click here 
            Kimchi JjiGae

            Wishing you a wonderful weekend!
            Your friend,
            Sandra 

            Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

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