Korean Kimchi Jigeh Stew Food

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.

KOREAN KIMCHI JIGEH STEW

Steps:

• In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.

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 STEW (KIMCHI-JJIGAE)

Steps:

• Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
• Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
• Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
• Cover and cook for 10 minutes over medium high heat.
• Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
• Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.

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.