Tuesday, August 1, 2017

Seafood Jjigae

I love korean food. I took a liking to Kimchi Jjigae ever since my bestie Jo introduced me to Korean cuisine eight years ago.  When your kids grew up, roles are revised, she became my  mentor and I became her student and bestie *wink.   After my first taste of Kimchi Jjigae, there was no stopping me from making my own kimchi and many other Korean dishes using kimchi .  Kimchi is not only a condiment and pickle, it is also used as an ingredient in many cooked dishes. And Kimchi Jjigae is one of them. The kimchi provides a deep favour to the broth. You can also add beef to your Jjigae  but for today , I used the leftovers seafood from the steamboat we had two days ago. Dinner was just this bowl of seafood jjigae cooked straight in my favourite stoneware bowl , from the stove to the table :)

homemade kimchi and I always have a tub ready
as I always serve kimchi as a side dish

fish and baby octopus, tofu and enoki were leftovers
from the steamboat we had two days ago

love the taste of kimchi jjigae
or kimchi soup 

Seafood Jjigae
2 persons serving


5 baby octopus -clean, wash and drain
1 small sized Ikan Senangin ( silver threadfin )- clean and cut into 2 pieces
1 soft silken tofu, cut into 1"cubes
1 pkt of enoki
1/2 carrot - sliced
half a cup of kimchi plus gravy
3 to 4 cups of chicken broth
1 stalk of spring onions - sliced for garnishing


Pour broth and half cup of kimchi into stoneware bowl or pot.  When it boils, add in the fish, enoki, carrots, and octopus. Once the seafood are cooked, add in the tofu last. Off heat once the soup boils , garnish with spring onion and it is ready for serving.


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