Kimchi Jjigae (or Kimchi Stew) is
my quick fix for chili weather especially when I have a jar of kimchi in the
fridge. I originally followed an easy recipe by Chef Paek Jong-Won (His YouTube link here) but then
I’ve made it my way with ingredients that I can easily get from the UK’s
supermarkets. (I know Ajumma Republic gochujang and kimchi are available at Sainsbury’s)
Don’t always have Korean chilli flakes/powders so I usually use gochujang and soy
sauce mixture to make the broth flavourlful with extra umami. Piquant, hearty, full
of flavour, Kimchi Jjigae is surely great for cold winter days but you can also
enjoy at any time. Just take a spoon of soup along with
kimchi and meat and pour over with the rice, trust me, it’s so appetizing and
you would eat more rice than usual to extend the flavour.
Ingredients
-100-150g
Kimchi, cut into bit-size pieces. (Make sure it’s sour! you can’t make good
Kimchi Jjigae if kimchi is not sour enough.)
-2 garlic
cloves, finely chopped.
-3-4 pieces
firm tofu steaks or cubes. (I used Cauldron tofu.)
-5 pieces pork
belly slices. (sometimes I even used thinly sliced streaky bacon.)
-1 &
1/2 cups of stock. (prefer fish or mushroom stock)
-1 egg (I used Clarence Court egg)
-A handful
enoki mushrooms and pak choi (optional)
-Chopped spring
onions and white sesame seeds to garnish.
Sauce mixture
for soup
-1 tbsp gochujang.
-1 tbsp soy
sauce.
-1 tsp fish
sauce.
-1 tsp
sugar.
Method
-Heat stock
in a saucepan over medium high heat, once it starts to boil, add kimchi, pork
slices, garlic, enoki mushrooms, and pak choi to cook for 5 minutes.
-Whisk in
sauce mixture, cover a lid and gently simmer for 5 minutes.
-Add tofu
steaks and simmer for another 10 minutes.
-Crack a
fresh egg on top, garnish with chopped spring onions and white sesame seeds, serve immediately with
rice.
我一開始煮泡菜鍋的時候，都只是傻傻的把泡菜跟高湯一起煮，甚麼也沒加，當時覺得味道超淡的，後來才知道要先炒泡菜跟豬肉再加高湯，也從YT上學到白鐘元老師的快速泡菜鍋作法，現在則幾乎都是參照這種煮小火鍋的方式煮泡菜鍋，我雖然沒有用韓國辣椒粉，但我會在高湯內加韓國辣椒醬、醬油、一點糖、跟魚露增加風味，我覺得湯頭也一樣好喝；然後煮泡菜鍋的泡菜真的是要用那種放很久、酸度比較明顯的，之前曾用過新開封的泡菜，但煮起來的味道就是比較不夠。另一個TIP是說可以用洗米水來煮，據說這樣煮出來的湯頭會比較濃厚，不知道有人有試過這個撇步嗎?
