Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red hot! kimchi jjigae. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Red Hot! Kimchi Jjigae is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Red Hot! Kimchi Jjigae is something which I’ve loved my entire life. They are fine and they look wonderful.
Anchovy stock, green onion, hot pepper flakes, hot pepper paste, kimchi, kimchi brine, pork belly, pork shoulder, salt, sesame oil, sugar, tofu, water. Kimchi-jjigae (김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork or seafood, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have red hot! kimchi jjigae using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Red Hot! Kimchi Jjigae:
- Prepare 100 to 150 grams Kimchi (as old and sour as possible)
- Prepare 1 Kimchi liquid
- Prepare 1 dash Pork (or canned tuna)
- Prepare 1/2 sachet Dashi stock granules (dried sardine based)
- Make ready 1 tsp Sesame oil
- Make ready Vegetables
- Make ready 1 Japanese leek
- Make ready 1 Ginger
- Prepare 1 clove Garlic
- Make ready 1 dash Enoki mushrooms
- Prepare 1 dash Chinese chives
This stew-like Korean dish is made with In a small pot, heat sesame oil on medium-high heat. When it's hot, add garlic and ginger and stir until. Kimchi Jjigae is one of the most iconic dishes of Korea. It is a staple in virtually all Korean households and served as a meal a few times a week.
Instructions to make Red Hot! Kimchi Jjigae:
- Slice the garlic, and julienne the ginger. Cut the vegetables and meat into easy-to-eat pieces.
- Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot). Add water and start heating (the amount of water should be 3 to 4 times the amount of kimchi.)
- Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!
- Add the kimchi liquid! This is to add richness and depth to the flavors of the soup.
- Put the Chinese chives on top and simmer well! At the very least, simmer it until the vegetables and meat are cooked through!
- The earthenware pot conducts heat well, so if the liquid evaporates too much add some water. Taste, and adjust the spiciness to your liking!
- When it's as spicy as you want it to be, drizzle in some sesame oil to finish! This is delicious with canned tuna instead of meat!
With an angry red color, the stew looks aggressive and intimidating! Kimchi Jjigae is one of the most iconic stews in Korea. When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium high heat until the kimchi is softened and the pork.
So that’s going to wrap it up with this exceptional food red hot! kimchi jjigae recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
