Kimchi Jjigae. The ultra comforting Korean stew – Kimchi Jjigae recipe! Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if Kimchi Jjigae.
It’s 1 pack of kimchi
You need 1 tbsp of gojuchang
It’s 3 of leeks, thinly sliced, separate white and green parts
You need 10-20 of fish cake
You need 3 of eggs
You need 2 cloves of garlic, minced
Prepare 2 tbsp of sesame oil
It’s to taste of Salt, mushroom powder, sugar, white pepper
Prepare 800 ml of water
I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. Kimchi jjigae is often cooked using older, more fermented and "ripe" kimchi, creating a much more pronounced flavor and containing higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in kimchi jjigae, other ingredients are dependent on personal preference. Kimchi-jjigae (김치찌개) is a popular stew-like dish made from kimchi (a national, spicy side dish made from fermented cabbage) and commonly tofu, mushrooms and pork. It is best cooked using kimchi that has become too fermented to eat raw as this adds extra flavour and means it can be used without going to waste. Kimchi soup (kimchi jjigae) is a staple in Korea.
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