Saturday, February 11, 2012

Kimchi Jjigae 김치 찌개 (traditional and with fish)

My absolute favorite Korean meal.  You need to like spicy and sour combinations to enjoy this amazing soup.  Must be served with a high quality short-grain Korean or Japanese rice to get the full effect (*remember - no chopsticks in the rice!) Traditionally, beef and tofu make up the protein in this stew, but I once substituted for fish and tofu and it turned out just as good!

beef and tofu version
Kimchi Jjigae: (throw it all in the pot, tofu and/or fish last!)
8oz beef (any cut will do) or fish if vegetarian
1/2 large onion thinnly cut into strips
2 tsp minced garlic
2 cups kimchi
3/4 cup kimchi juice
3 1/2 cups beef stock (or if vegetarian a combo of water and soy sauce will do the trick)
8oz firm tofu
2-4 tsp ground red pepper
1-2 TBSP soy sauce (no need if making the fish version)
1-2 tsp sugar
1 leek sliced diagonally
2 spring onions, sectioned (for garnish)
(optional: one red or green chili sliced to garnish)

1 comment:

  1. Woohoo!! Thanks for the recipe, darlin'! I'm totally going to try this one on my own. :)