Kimchi stew or Kimchi-jjigae (김치찌개) is one of the Korean cuisine's most popular soups. It's a comforting, hearty, spicy, tasty, and delectable dish that everyone enjoys, especially when it is cold outside or you drink. We don't know expats who don't like kimchi-jjigae as long as they can handle the spiciness.
Ingredients for the jjigae (4 portions)
1 kg of kimchi, sliced into bite-sized pieces
A quarter cup of kimchi sauce
Pork shoulder, 500 grams (or pork belly)
Half package of tofu, sliced into 2 cm thick bite-size slices (optional)
3 onions (green)
1 medium chopped onion (1 cup)
1 tsp. salt (kosher)
Sugar (two tsp.)
2 tbsp. gochugaru (Korean hot pepper flakes)
1 tbsp. gochujang (Korean chili paste)
1 teaspoon sesame oil
2 cups anchovy broth (or chicken or beef broth) - made or bought
Ingredients to make the stock (about 2 and a half cups) - if you want to make it yourself
Heads and guts removed from 7 big dried anchovies
1/3 cup thinly sliced Korean radish (or daikon radish)
10 cm dried kelp
3 green onions
Four cups of water
*1 Tbsp = 15ml, 1 Cup = 250ml
To make anchovy stock (멸치국물)
In a saucepan, add anchovies, daikon, green onion roots, and dried kelp.
Boil for 20 minutes over medium-high heat after adding the water.
Reduce the heat to low for an additional 5 minutes.
Strain.
Kimchi stew (김치찌개)
Place the kimchi and kimchi sauce in a pot to make the kimchi stew
Put in the meat and onion
2 green onions (just the white part), sliced lengthwise then added to the pot
Combine the salt, sugar, hot pepper flakes, and hot pepper paste in a mixing bowl
Add the anchovy stock and a drizzle of sesame oil on top
Cook for 10 minutes, covered, over medium-high heat.
With a spoon, mix the ingredients and put the tofu on top
Cook for another 10 to 15 minutes over medium heat, covered
1 green onion, chopped, should be placed on top of the stew
Remove from the heat and immediately serve with rice
This is one of our favorite dishes! What is yours?
Comentarios