Tuesday, April 1, 2014

Recipe: Kimchi Jjigae (김치찌개 Korean Kimchi Stew)

Say goodbye to hot sunny days and hello to cool, rainy days.

Now that the weather is cooler, we enjoy having hot soup or stew for dinner. We have loads of matured kimchi left in the fridge, so we made some kimchi jjigae aka Korean kimchi spicy stew for dinner.



When making kimchi jjigae, you can use a variety of different meats and seafood such as pork, chicken, canned tuna or prawns - our choice this time is prawn and chicken. Make sure to use matured kimchi as it gives the stew a stronger, more intense flavour. You can control the level of spiciness by how much gochujang (hot pepper paste) or gochugaru (chilli powder) you put in. We love to have lots of tofu in our jjigae.



Not only is it easy to make, it is so very comforting and delicious. Kimchi jjigae is wonderfully appetizing with a sourish tinge from the matured kimchi. It is a fantastic one-pot meal which you can enjoy in less than 30 minutes.


All we need is a bowl of rice and a big (or maybe two) bowl(s) of kimchi jjigae and we're happy campers :)



Kimchi jjigae 김치찌개 (Kimchi spicy stew)
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 15 - 20 minutes
Serves 2-3 as main meal


Ingredients
2 tbsp vegetable oil
150g lean pork or chicken breast, sliced thinly
8 king prawns, peeled and deveined, with tails intact
1 onion, halved and sliced thinly
150g matured kimchi
1 clove garlic, crushed
100ml kimchi juice
500ml water
1 tbsp cooking wine (I used Shaoxing wine)
1 tbsp miso or doenjang
2 tbsp light soy sauce
1 1/2 tbsp gochujang (hot pepper paste)
1 piece beancurd, cubed
2 stalks spring onion, sliced
1 red chilli, sliced
1/2 tsp gochugaru (or chilli powder)


1. Marinate the pork/chicken with the Shaoxing wine.

2. Heat the oil in a small, deep pot and fry the pork/chicken, kimchi and garlic for 3-5 minutes. When the meat has browned, add the kimchi juice, onion, water, gochujang, miso/doenjang, and soy sauce, stirring everything together to combine.

3. Bring to boil and taste for spiciness. If you prefer your soup spicy, then add some gochugaru.

4. Allow the soup to simmer for 10-15 minutes, then add the tofu and cook for another 2 minutes. Add the prawns, and cook for a further 30 seconds, or until cooked.

5. Serve immediately with rice. Garnish with the spring onions and red chillies.


Note: If you do not have gochugaru, you can replace with chilli powder. See here on how to make your own kimchi.








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21 comments:

  1. This is perfect to serve during raining day!

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  2. I love this kind of one-pot meal ! It sure looks hearty and delicious :)

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  3. Hi Yen,
    Love this kind of warm and hearty soup.
    You cook it so we'll! Love it!
    mui

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  4. Oh wow. This looks so good! I am getting so hungry just looking at this!

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  5. Ah ....now its Kim chi, one of my favorite ! It looks good. I have like your Facebook page and good luck to your contest.

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    1. Thanks for liking my page!

      Btw its not a contest, it's just a cookalong with my blogger friends :) Everyone can join!

      Delete
  6. Nice, now i know how to use the kimchi juice left in the jar LOL

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    1. Haha yes, the juice is more precious than you can imagine :)

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  7. Yum, I really like having kimchi based soups - it'll be perfect with the weather turning cold!

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  8. I just had this few days back and absolutely love it... will try this out when weather turn cooler or else I be slurping my sweat in too....lol.

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  9. Oh wow!. Your Kimchi Jjigae surely warms the heart and soul on rainy days !

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  10. Hi Yen,

    I told my husband that I'm totally amazed that your baby D can tolerate spicy food and like eating kimchi pasta!!! Then, we turned and look my son with sorrowfully eyes... ha ha ha You can imagine. Hopefully, my son can appreciate spicy food so that we can cook and enjoy spicy food including the kimchi stew that you cooked. It looks very delicious!

    Zoe

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  11. Love comforting soups like this, yours has lots of goodies in it :)

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  12. Oh, looks like our weather is kind of terbalik. Last week was wet but this week is hot for us. I've eyed on the prawns in this kimchi stew.

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  13. very appetising leh...makes me drool when looking at the prawns

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  14. Perfect for rainy days, and love the addition of prawns into the stew!

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  15. let's hope the weather stays cool! lovely presentation for this recipe ... i think any fan of korean fare would adore this! :)

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  16. I'm feeling this weather too! It's gotten an ever so slight chill to it. I'm craving soup nowadays! :D

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  17. Hi Yen,
    I love kimchi and have bought the cabbage twice already and both times ended up in my cooking pot instead! I have bought the cabbage for the third time now, in my fridge, got to get my lazy butt to really make some today!
    Your kimchi dish looks delicious, I would finish every drop of the soup!

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    Replies
    1. Hehe we always make 2 cabbages in one go - it will last us for a few months :)

      Good luck!

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  18. I'd like to have this with a large bowl of rice... so appetising!

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