Thursday, April 9, 2009

Kimchi Jjigae - Pork And Kimchi Stew




The clouds were gloomy and it rained the last few days . Well, for me , I welcomed the rain for it was terribly hot and humid the past one month. A good time to cook Kimchi Jjigae for dinner ,for the weather was cooling last night after the heavy rain.

The happiest person was Piggy gal…she loves the homemade Kimchi that I made and she is now pestering to make another tub for her before she goes back to college , which is in a month’s time…gosh I will miss her when she goes back to college to finish her last year in college before she takes off to UK next year. Thinking of that , wouldn’t it be nice to pamper her now with all her favourites before she takes off ? :P So this weekend I am going to make another tub of kimchi for her :) Haha turning Korean nowadays :)))) I am glad that I made those kimchi and I can just cook anything Korean for Piggy and myself as and when we like :)))

My first try in cooking Kimchi Jjigae and it turned out good…it was pungent hot enough and the kimchi which was well fermented by now gave it the oomph and two thumbs up to the whole dish. I used chicken fillets instead of pork and I added in enoki for I love the mushroom family :) Piggy and myself finished the whole lot for Daddy is not adventurous at all.

pretty easy to cook and tasty too

the well fermented kimchi gave the stew
the oomph

Enoki as an extra to the kimchi jjigae

overall I got good reviews from Piggy gal :P
and the delicious kimchi-ness of this dish
made my day after the heavy rain!


Kimchi Jjigae ( Port & Kimchi Stew )
Ingredients
1 tsp of sesame oil
1 serving of chicken fillets or pork
1 clove garlic ( chopped )
A tsp of ginger ( grated)
2 cups of dashi ( or water )
1 small onion ( sliced)
enoki mushroom ( 1 pkt)
soft tofu ( cut into 1” blocks )
½ cup kimchi
1 tbsp of light soy sauce
1 tbsp of gochujang
scallions ( sliced into 1” length )


Method:

1. Heat the oil in a sauce pan

2. Add the chicken/pork fillets and sauté until it is just cooked.

3. Add the garlic and ginger and sauté until fragrant.

4. Add the dashi, onion, enoki mushrooms, kimchi , tofu and soy sauce and brings to a boil.
Reduce heat.

5. Spoon some of the liquid and mix in the gochujang.

6. Add the gochujang back into the pan and add in the tofu and
simmer until the onions are tender.

7. Pour into serving bowl and garnish with the sliced scallions.

Enjoy !


Have a nice day with your loved ones :)



7 comments:

  1. Wah looking at it already drooling. :P

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  2. oh wow! that dish looks like it came from a restaurant!

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  3. Wonderful! I've been wanting to try a kimchi soup or stew - this looks so good. (I love the addition of enoki mushrooms!)

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  4. That kimchi jjigae looks really tasty!

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  5. I've never had enoki mushrooms. I love how they look in this dish.

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  6. @ Little Inbox : Try cooking this yourself. Just buy the ready-made kimchi and you can have a bowl of yummilicious Kimchi Jjigae :)

    @Pearl : Haha, thanks for your kind comment ^ *

    @ Tangled Noodle : :) Do cook this, use a more fermented kimchi and the taste is fantastic.

    @ Kevin : Hi Kevin, thanks for dropping a line. I was inspired by your Kimchi Jjigae which you posted on your blog and I tweaked it a bit by adding enoki and tofu :)) thanks for sharing such a wonderful recipe.

    @ Dragon : Hi Helen, thanks for dropping by. The enoki mushrooms has a chewy texture and it is a good addition for the Kimchi Jjigae. You will love it!

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  7. Elinluv,

    I finally plucked up enough courage to make my own kimchi last weekend. And last nite I made Kimchi Stew using this recipe of yours. I made mine without any meat and use can button mushroom instead of enoki cos that's what I have in my pantry. It was a blast. Perfect for the chilly autumn nite. I think I shall live on this stew for the coming cold months ahead. Thanks a bunch.

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