I love kimchi jijgae...for it is comfort food for me :) Easy to prepare and it is appetizing...slurp! Whenever I made kimchi , I make sure I make a big load of it and have extra tubs enough for making kimchi jijgae through out the year. Kimchi appears very often on the dining table as a side dish. WB doesn't like the smell of kimchi :( but I love my homemade one ...LOL! I normally add fresh mushrooms and prawns to the kimchi jijgae. I have the whole claypot of kimchi jijgae all to myself. Believe it...I can be a glutton and WB finds it amazing how I could tuck in the whole claypot of kimchi stew at one go. Nay, the claypot is for a single person so it is not really that big a portion :p You can serve rice or noodle with this kimchi jijgae.
Oyster Mushroom And Prawn Kimchi Jijgae
1 cup of chicken broth
1 cup of homemade kimchi
1 tbsp of gochujang paste
1 tsp of chilli flakes
1 pkt of fresh oyster mushrooms - cleaned
8 pieces of sea prawns - shelled, cleaned and deveined
spring onions - cut into 1 inch length
Combine (A) in a claypot and simmer under medium heat. When it comes to a rolling boil, add in prawns and oyster mushrooms. Cook till the oyster mushrooms has soften and the prawns is cooked. Add in a pinch of salt for taste . Off heat and garnish with spring onions. Serve hot with noodles or rice.
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