Friday, September 20, 2013

Kimchi JjiGae

Delicious homemade recipe for Kimchi JjiGae - Korean Kimchi Stew


It was late lunch, kids still in school...hubster and I alone! Hm! I knew the question will come: "What's on the menu today?" ...Before he even asked, since the moment I woke up I had this delicious spicy stew on my mind, well I had it on my mind for a weeks, 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...stew had to be made, and had to be the...you know the other day! 

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 what the smell is, HONEY!" -I replied. 
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 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 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 cooks 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...yea that's my new term instead of google it. Anyhow here is the recipe and Happy Friday! 
Kimchi JjiGae #koreanfood #homemade #kimchi #stew

Kimchi JjiGae (Kimchi Stew) 
Serves 2-3 
Ingredients:
  • ½  Lb. Pork Belly, (OR READ the notes)
  • 1 Tbsp. Garlic, finely minced
  • 1/4 Onion, chopped
  • 2 Cups Fermented Kimchi, chopped
  • 1.5-2 Cups Water
  • ½ Cup Kimchi juice 
  • ½ tsp. sugar 
  • 1 Tablespoon Red Hot Pepper Paste (gochujang) or to your taste
  • ½ teaspoon Hot Pepper Powder (gochugaru)
  • ¼ teaspoon Ginger, finely minced (or powder) 
  • ½ Cup Green Onions + 2 chopped for garnish
  • ½ Pack Tofu, cubed 
  • Salt to taste
  • Drizzle of Sesame Oil
Directions:
  1. Cut the pork belly into bite size or 1 inch size. Discard the skin if any, but any pork cut could be used as long as it has bit of fat...{continue about it in the notes}
  2. Preheat the frying pan on medium high and drop the pork belly in, as soon as it start to get oils out, drop in garlic and onion; Stir and let it cook for few minutes, but do not let garlic or onion burn. 
  3. Meanwhile chop the kimchi into bite size as well, and drop in the hot pan. Stir fry it for 2-3 minutes on medium high. 
  4. Pour in water and kimchi juice, stir- then add hot pepper paste, hot pepper powder, ginger and scallions; Stir and cook on high temp. until boiling point, then turn down the heat and let it boil covered for 15 full minutes on lower temperature, simmering {You might want to add tofu at this point, but my preferences are on the end} 
  5. Uncover, stir and turn the heat on high, put in the tofu, salt or soy sauce to taste if necessary and drizzle with bit of sesame oil . 
  6. Garnish the stew with more chopped scallions and perhaps chopped chilies. 
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, 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 pork, and smoked sausages(meat) with pork belly or smoked bacon. It adds so much more flavor. 
  • As for Tofu, you can use soft or firm, it's up to your likes, you will not go wrong either way.   
  • 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 little bit at the time until you reach what you like. 
  • List of Korean dishes click here 
Kimchi JjiGae


Wishing you 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.

26 comments :

  1. Hi Sandra,
    Your kimchi jjigae looks super delicious! I think you can open restaurant selling Asian food. I'm sure there will be a long long queue waiting outside your restaurant everyday :D

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    1. Aww thank you Ann so much for your sweet comment!To be quite frank with you I don't think that I could handle the pressure of having the restaurant haha...Thanks again and happy Friday!

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  2. Ohh...one of my fav comfort foods! I eat this at least every other week. What about the Spam, Sandra?! lol I can't eat Kimchi Jjigae without the Spam haha. But the pork belly is also my fav part of this dish.

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    1. hahaha, you made me laugh early....I do add spam or any cooked ham in my fridge in my Budae jjigae, although it would so good in this one too :) Thank you Kim! Have a great Weekend!

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  3. I haven't heard if this delicious dish before but I simply adore it :D
    It looks heavenly warm and comforting!

    Cheers
    Choc Chip Uru

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    1. Oh so happy that you saw it here. If you google it you will find many recipes posted online. Thank you Guru Uru!

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  4. It's sort of getting cooler here, and kimchi jjigae has been on my mind! This looks so delicious! Now I need to go look in my fridge for some aged kimchi.:D Hope you are doing well!

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    1. Yes, I am doing much better comparing to last week, how about you?
      I am sure that you will make jjigae many times this following season...Today is rather cool here so i might make it again for my lunch later. Thank you Gomo and have a great rest of the weekend!

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  5. You have made this look intriguing. I have tried kimchi a few times and am not convinced but in a stew, I might be.

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    1. I love kimchi, but I understand that it's not every person's cup of tea. Stew is very delicious, warm and comforting. I hope you will like it when you try! Thanks Suzanne!

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  6. Holy smokes, this is insanely gorgeous, Sandra! I can see how this has been haunting you for a while, it certainly will be haunting me now, too!

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    1. Hahaha...I hope you get to make it soon!:) Thank yo for your kind comment Liren!

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  7. Just to look at this gorgeous colors makes my mouth water, Sandra!
    The pictures are amazing, so is the dish.

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    1. Aww thanks so much, I am glad you like it Daniela! Have a great week!

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  8. I first saw this post while I was feeding my little one on early Saturday morning (5 am!) and you made me really hungry and crave for Kimchi Jjigae! It looks absolutely delicious.

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    1. Aww how sweet! They grow up fast, so enjoy this bonding time with your little one. Thank you for reading my post at 5am :D I really appreciate it Sue! Have a wonderful week ahead!

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  9. What a superb dish! Thanks for sharing!

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  10. wow....such a delicacy and lovely colors of this dish :-)

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  11. I'm seriously in love with this Jjigae shot!!! It's so hard to show the right color and I love the back light you have! This is one of my favorite pictures (probably top 3) from your blog!! Looks delicious!

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    1. Aww how sweet of you! i am really happy to hear that these are one your favorite pics. Thanks again and have a lovely Sunday, Nami!!!

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  12. I had a Korean friend who used to make this for us. Her husband made her cook it outside on a hotplate! She used to call me and
    say...come over. Stinky soup is cooking! Love it and good memories.

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    1. Oh how sweet of them, and funny that she called it "stinky soup" hehe...I hope you will try making it yourself! Thanks for sharing your memories!

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  13. Oh we absolutely adore kimchi jjigae. Your opening shot is brilliant, with just a hint of the rice peeking through. Like how you give options in the recipe.
    LL

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    1. Thank you so much my Korean food lover lady! I appreciate your kind comment :D

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