Gochujang Kimchi Jjigae Kimchi Stew Food

THE CLASSIC, KIMCHI JJIGAE

Steps:

• Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
• Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
• Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
• Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
• Serve with rice (and other side dishes).

KIMCHI JJIGAE (KIMCHI STEW)

Steps:

• Cut the kimchi into bite size pieces.
• Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
• Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
• Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
• Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

GOCHUJANG KIMCHI JJIGAE (KIMCHI STEW)

Steps:

• Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
• Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.

SPICY KIMCHI STEW (KIMCHI JJIGAE OR KIMCHI CHIGAE)

Steps:

• Gather the ingredients.
• Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.
• Add kimchi to the pot and stir-fry for about 5 minutes.
• Add the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer.
• Cook for 10 minutes and add the tofu.
• Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.
• Serve the stew immediately, accompanied by steamed white rice if you like.

KIMCHI JJIGAE (KOREAN KIMCHI STEW)

Steps:

• Cut up the pork into bite size pieces.
• Heat the two oils in pot and add the pork.
• Sautee the pork until done.
• Cut up the kimchi into 2 inch pieces.
• Add the kimchi and juice to the pot.
• Add enough water to cover the ingredients.
• Add the Dashida seasoning.
• Bring the stew to a boil.
• Reduce the heat to medium-low to medium (the stew should be simmering at this point).
• Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
• Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
• Serve with rice.

KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY

Steps:

• Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
• Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
• Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
• Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
• Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
• Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
• Enjoy!

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Steps:

• Cut up vegetables, kimchi and tofu and set aside.
• Rinse meat, cut into thin strips 1-2" long.
• Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
• Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
• In a separate bowl, combine soup base ingredients and mash together.
• Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
• Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
• Taste soup for adjustments; add water as needed, or make extra soup base if needed.
• As soon as the meat is done, turn the heat down to low, add the tofu slices.
• Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).