KIMCHI JJIGAE (KIMCHI STEW)
a classic Korean stew made with flavor-packed, old kimchi!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 9
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.
KIMCHI JJIGAE WITH RIBS
The world of bubbling jjigaes, or stews, is vast and varied. The most beloved might be kimchi jjigae, a pot of extra-fermented kimchi boiled in its own juices until mellowed and yielding. Pork belly, Spam and tofu are common protein additions, as are tuna and mackerel pike. In this version, baby back ribs lend both flavor and body to the broth and are fun to eat with your hands. In case your kimchi is less than ripe (it should taste sharp and funky), a couple of seasonings help fortify this jjigae's flavor: Fish sauce adds savory depth, and maesil cheong (green plum syrup) lends rounded sweetness. And though watercress is not a traditional ingredient in kimchi jjigae, it is a favorite addition to this family recipe.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the ribs and ginger in a large Dutch oven or other heavy-bottomed pot and cover with cold tap water. Bring to a boil over high heat and cook the ribs until they are no longer pink and gray foam collects at the surface, about 5 minutes. Drain the ribs in a colander and rinse under cold tap water. Discard the ginger. Rinse the pot out if it is especially dirty; place the empty pot back on the stove.
- Melt the butter in the pot over low heat and add the gochugaru and garlic. Stir until aromatic, just a few seconds, watching carefully to avoid burning the gochugaru or garlic. Add the kimchi and 2 cups of water and stir to combine. Nestle in the cleaned ribs in a single layer and season the cooking liquid generously with salt. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pot and gently boil until the kimchi starts to soften, 5 to 7 minutes.
- Add the onion slices in a single layer over the ribs, tamping them down slightly to dampen them in the porky kimchi juices. Cover the pot again and continue gently boiling until the ribs are cooked through and the onions have released their juices and thinned out the broth slightly, 10 to 15 minutes. These ribs should tear off the bone easily but remain juicy and chewy; they aren't meant to be fall-apart tender.
- Turn off the heat and stir in the fish sauce and maesil cheong, adding more to taste. Season with a final pinch of gochugaru and salt if desired. Top the stew with the watercress, if using, and let it wilt slightly in the residual heat. Serve the pot of kimchi jjigae in the center of the table, family-style, with a ladle and bowls of fresh white rice and a plate for the bones.
KIMCHI STEW (KIMCHI-JJIGAE)
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...
Categories Stew
Time 30m
Yield Serves 2 with side dishes, serves 4 without
Number Of Ingredients 10
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 (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
UMMA'S KIMCHI JIGEH
This is kimchi jigeh, Korea's traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it's my grandma's that was handed down to my mom. Serve with white rice, brown rice, noodles, or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy, hot pot stew by itself. It's Umma's Original Kimchi Jigeh. Hope you like it.
Provided by yobodish
Categories Korean Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.
- Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.
- Add tofu and simmer 10 minutes more. Add scallions and stir to combine.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 13.7 g, Cholesterol 27.2 mg, Fat 11.1 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 1101.4 mg, Sugar 4.1 g
KOREAN KIMCHI JIGEH STEW
A favorite in the dorms, this easy to prepare soup is the spicy college counterpart to the bowl of instant noodles. It is delicious served with cooked rice.
Provided by MISOHAM
Categories Soups, Stews and Chili Recipes Stews
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 10.6 g, Cholesterol 58.8 mg, Fat 24.1 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 8.5 g, Sodium 2006.2 mg, Sugar 1.9 g
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