Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, red hot! kimchi jjigae. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Red Hot! Kimchi Jjigae is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Red Hot! Kimchi Jjigae is something which I’ve loved my whole life. They’re fine and they look wonderful.
Anchovy stock, green onion, hot pepper flakes, hot pepper paste, kimchi, kimchi brine, pork belly, pork shoulder, salt, sesame oil, sugar, tofu, water. When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개).
To begin with this particular recipe, we have to prepare a few ingredients. You can have red hot! kimchi jjigae using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Red Hot! Kimchi Jjigae:
- Get 100 to 150 grams Kimchi (as old and sour as possible)
- Take 1 Kimchi liquid
- Get 1 dash Pork (or canned tuna)
- Take 1/2 sachet Dashi stock granules (dried sardine based)
- Make ready 1 tsp Sesame oil
- Get Vegetables
- Get 1 Japanese leek
- Prepare 1 Ginger
- Prepare 1 clove Garlic
- Prepare 1 dash Enoki mushrooms
- Make ready 1 dash Chinese chives
With an angry red color, the stew looks aggressive and intimidating! Kimchi Jjigae is one of the most iconic stews in Korea. Kimchi Jjigae will warm you right up and keep the chill at bay. Although the Bay Area is experiencing summer-like Kimchi Jjigae - A spicy stew with many variations.
Instructions to make Red Hot! Kimchi Jjigae:
- Slice the garlic, and julienne the ginger. Cut the vegetables and meat into easy-to-eat pieces.
- Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot). Add water and start heating (the amount of water should be 3 to 4 times the amount of kimchi.)
- Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!
- Add the kimchi liquid! This is to add richness and depth to the flavors of the soup.
- Put the Chinese chives on top and simmer well! At the very least, simmer it until the vegetables and meat are cooked through!
- The earthenware pot conducts heat well, so if the liquid evaporates too much add some water. Taste, and adjust the spiciness to your liking!
- When it's as spicy as you want it to be, drizzle in some sesame oil to finish! This is delicious with canned tuna instead of meat!
This stew-like Korean dish is made with kimchi (or This hearty spicy stew is served bubbling hot and it's perfect for upcoming cold days! A piping hot and bubbling spicy kimchi tofu stew (kimchi jjigae) made with a seafood broth chocked full of pork and shrimp. The best kind of comfort food in this wet and cold weather. 🙂. When the weather outside is wet, soggy and cold, things start to really feel gray around here, even Oscar seems. Kimchi jjigae is a flavorful Korean stew that employs kimchi as its base ingredient.
So that is going to wrap this up with this special food red hot! kimchi jjigae recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
