Tuna And Kimchee Stew Kimchi Jjigae Food

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KIMCHI JJIGAE (KOREAN KIMCHI STEW)



Kimchi Jjigae (Korean Kimchi Stew) image

This was an all-time favorite of mine growing up. Once I left the nest, I had to figure out a way to make it on my own. This is a simple and short version of this dish. Ther are more complicated ones around.

Provided by Mrs. ChefToBe

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 tablespoon sesame oil
1/2 tablespoon canola oil
4 ounces pork
2 cups cabbage kimchi (also use 1/4-3/4 cup of juice from kimchi to taste)
1/2 tablespoon dashida (more or less according to your taste)
water
salt

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.

Nutrition Facts : Calories 90.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 24.4, Sodium 16.7, Protein 8.3

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