Recipe: 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.

This is one of my basic go-to Korean recipes. The star of this dish is the kimchi! Kimchi Jjigae (김치 찌개) is a spicy Korean stew made with fermented kimchi, pork belly and tofu. You can cook Red Hot! Kimchi Jjigae using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Red Hot! Kimchi Jjigae

1. You need 100 of to 150 grams Kimchi (as old and sour as possible).
2. Prepare 1 of Kimchi liquid.
3. It's 1 dash of Pork (or canned tuna).
4. Prepare 1/2 of sachet Dashi stock granules (dried sardine based).
5. Prepare 1 tsp of Sesame oil.
6. You need of Vegetables.
7. Prepare 1 of Japanese leek.
8. You need 1 of Ginger.
9. You need 1 clove of Garlic.
10. You need 1 dash of Enoki mushrooms.
11. Prepare 1 dash of Chinese chives.

Learn the secrets for the best Kimchi Jjigae with this recipe. 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. This spicy Korean Kimchi Jjigae (ake stew) is warm, rich, comforting, and super easy to make! In Adam's word's: "There are few things more comforting than a ripping hot, bubbling bowl of bright red kimchi jjigae.

Red Hot! Kimchi Jjigae instructions

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!.

Strain it so that you separate the liquid from the vegetables. (Keep the liquid) One white onion chopped. It is the perfect dish to make and eat to fight the cold weather. When making this Kimchi soup, I like adding Spam to the stew to enhance the flavor even more. Increase heat to medium high and wait for the stew to boil. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi.