Kimchi-Jjigea (Kimchi Stew)
π³π’π« My go-to comfort food! π²π₯π
Kimchi-jjigae(κΉμΉμ°κ°) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork or, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
History π
Kimchi existed as a non-spicy pickled vegetable dish well prior to the
Joseon era (1392-1897), it was not until the introduction of chili
peppers to the Korean peninsula mid-era that the variant of kimchi which
has become the de facto standard of today was created. Kimchi-jjigae is
assumed to have developed around this time as well.
learn more on Wikipedia
How to Make Kimchi Jjigae π§βπ³
Ingredients You will need π₯π₯π₯¬π₯
- Kimchi - The well-fermented, old, sour kimchi is the best!
- Anchovy Stock - You can use water or other broth.
- Pork Belly slices - You can use other protiens like seafood or other types of meat.
- Tofu - I use medium firm tofu, but soft tofu is okay to use.
- Garlic
- Green onions
- Roasted sesame oil
- Seasonings: sake, soy sauce, sugar, gochujang(Korean chili paste) and gochugaru (Korean pepper flakes)
Overview: Cooking Steps π΄π₯π₯£π§
- Start making the anchovy stock at least 30 minutes prior to cooking. You can also soak the anchovies overnight
- Prepare the ingreidents by cutting the pork belly, tofu and green onion.
- Stir fry the pork belly until it is no longer pink.
- Add the kimchi and the seasongs. Cook for 15 minutes.
- Add the tofu and cook for 5 minutes. Serve hot! π₯
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Coded by Ka Yin Chow