Easiest Way to Prepare Appetizing Red Hot! Kimchi Jjigae

Red Hot! Kimchi Jjigae. 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. Kimchi Jjigae is one of the most well liked of current trending foods in the world.

Kimchi Soup or Kimchi Stew, but it all refers to the same bubbling, red hot cauldron of soul satisfying soup made with kimchi, pork and tofu. Mouth-watering, spicy, savory, hearty, red-hot, kimchi stew or kimchi jjigae (김치 찌개) that will warm your soul and your tummy, especially when it pairs with a bowl of steam rice. It is the perfect dish to make and eat to fight the cold weather. You can have Red Hot! Kimchi Jjigae using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Red Hot! Kimchi Jjigae

1. You need of to 150 grams Kimchi (as old and sour as possible).
2. You need of Kimchi liquid.
3. It's of Pork (or canned tuna).
4. You need of sachet Dashi stock granules (dried sardine based).
5. You need of Sesame oil.
6. You need of Vegetables.
7. It's of Japanese leek.
8. Prepare of Ginger.
9. Prepare of Garlic.
10. It's of Enoki mushrooms.
11. It's of Chinese chives.

When making this Kimchi soup, I like adding Spam to the stew to enhance the flavor even more. With an angry red color, the stew looks aggressive and intimidating! However, the broth is surprisingly mellow, neither too spicy nor too salty. The stew is typically paired with a bowl of hot sticky rice.

Red Hot! Kimchi Jjigae step by step

1. Slice the garlic, and julienne the ginger. Cut the vegetables and meat into easy-to-eat pieces..
2. 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.).
3. Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!.
4. Add the kimchi liquid! This is to add richness and depth to the flavors of the soup..
5. Put the Chinese chives on top and simmer well! At the very least, simmer it until the vegetables and meat are cooked through!.
6. The earthenware pot conducts heat well, so if the liquid evaporates too much add some water. Taste, and adjust the spiciness to your liking!.
7. 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!.

To eat, take a spoon of the broth, along with a piece of kimchi and pork and pour over your rice. Slice pork belly into long strips about ½" thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the. Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock.