Kimchi Stew (Kimchi-jjigae: 김치찌개)


    English name: Kimchi stew
    Korean name: 김치찌개
    Romanized: Kimchi-jjigae
    Also Romanized as: kimchi chigae, kimchi chiggae, kimchijigae


    (serves 2 with side dishes, serves 4 without)

    1 pound kimchi, cut into bite size pieces
    ¼ cup kimchi brine
    ½ pound pork shoulder (or pork belly)
    ½ package of tofu (optional), sliced into ½ inch thick bite size pieces
    3 green onions
    1 medium onion, sliced (1 cup)
    1 teaspoon salt
    2 teaspoons sugar
    2 teaspoons gochugaru (Korean hot pepper flakes)
    1 tablespoon gochujang (hot pepper paste)
    1 teaspoon sesame oil
    2 cups of anchovy stock (or chicken or beef broth)

    For stock (makes about 2½ cups’ worth):

    7 large dried anchovies, heads and guts removed
    1/3 cup Korean radish (or daikon radish), sliced thinly
    4 x 5 inch dried kelp
    3 green onion roots
    4 cups water


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