Friday, February 10, 2017

Tofu And Fish Kimchi Jjigae

























I love Korean food and needless to say, I will cook Korean very often.  On my recent trip to KL, my daughter took me to K mart, a korean shop selling korean ingredients and cookware. My daughter knows I love Korean products and introduced me to this earthenware bowl.  Love this black earthenware bowl so much that I can't wait to use it . I cooked kimchi jjigae (kimchi stew) with it. On a healthier note, I just add tofu and fish to the kimchi jjigae and I can have just this one dish for dinner.  You can make pork belly kimchi jjigae if you like . I think my next kimchi jjigae will be pork belly...slurp!

The reason why I make a big load of kimchi is for making kimchi jjigae besides serving kimchi as a side dish.  Kimchi jjigae is a very versatile dish. You can add any other ingredients you want but the important ingredient is the kimchi and the base sauce . Without the kimchi, it will be not otherwise be called kimchi jjigae. A very healthy dish no doubt and hubby (Wild Boar ) and I love kimchi jjigae !  It is a blessing that my Wild Boar loves kimchi :)























 

my new black eartherware from the K mart and the kimchi I made
some time back ...kimchi can keep for 3 months in fridge

























this dish is easy to make, add kimchi and base sauce, chicken broth 
 into the black earthenware and boil over medium heat

























once the kimchi stew has been simmered
 for a while and is aromatic , add in the fiish fillets
and give it a quick boil

























dish up and garnish with spring onions ( mine are homegrown )
























Tofu And Fish Kimchi Jjigae

ingredients:

 3/4 cup aged kimchi
1 japanese cucumber or zucchini - cut into 1/4 inch thick slices
1 firm tofu - cut into cube size
2 pieces of fish fillets
2 cups chicken broth
 spring onions - for garnishing

jjigae base sauce
1 Tbsp Korean chili flakes (gochugaru)
1 Tbsp soy sauce
1 tsp Korean chili paste (gochujang)
1/4 tsp minced garlic
3 sprinkles ground black pepper

 Method:

Add the aged kimchi, tofu, cucumber/zucchini, jjigae base sauce , chicken broth to an earthenware  bowl and boil it under medium heat till aromatic.

Add in the fish fillets last and give it a quick boil. Once it is ready for serving , garnish with the spring onions and serve it hot with rice.

 Enjoy !

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