|Kimchi Jjigae ( kimchi stew)|
As same as Kimchi pancake this needs well fermented kimchi, a clever way using, too fermented kimchi in every Korean household.
However kimchi jjigae become very popular tasty dish its own merit. Often I ferment kimchi quickly to make kimchi jjigae not only winter, also spring as well.
Kimchi stew and hot steamed rice , Winter watery radish kimchi are perfect match, hot and cold spicy, mild , they are very modern way of enjoying the taste buds, but they are very old Korean way of eating habit. I may say our ancestors are rather adventurous, it is all based on our ying yang philosophy in life.
Best one is made with pork bone ( Knee bone) but they are difficult to get in UK , I often use pork rib, cut 2-3cm or just with dry anchovy this makes very clean taste.
Ingredients: fermented kimchi ( 1/4 cabbage kimchi), 1 pork rib, 1 onion, garlic ( grated) 2 tsp, ginger 1tsp, tofu, spring onion ( chopped), Korean chilli flake ( gochugaru), 1tsp Korean bean paste. ( doengang). oil ( sun flower or rape seed oil), water,
1 red and green chilli ( chopped thinly)
1. Take out kimchi stuffing and chopped as bite size ( 2cm) , ask butcher cut pork rib 3cm small. get rid of excessive fat and set aside. Slice onion thinly .
2. Heat oil in a pan, fry onion add pork , kimchi and cook 2-3 minutes add water about 750ml. boil first and reduce heat. add bean paste and garlic and ginger.
3. when stew is simmer, add chilli flake as much you like ( about 1tbsp) season light soy sauce ( 1 tbsp) . Stew taste just a little saltier than soup , because stew is eaten with rice.
4. Add cut tofu simmer another 20minutes, add spring onion and chopped chilli on the top.
Serve with rice , other side dishes ( banchan).
Hint; kimchi stew served in brown earth ware ( you can buy at Korean shop)
NOTE: Korean cookery in March. 14th, 21st,28th.