Ah, kimchi. If Korea was a food that would be it. A spicy, fermented cabbage. which some people love, while others loath. Or they might be like me, and find the idea of it disgusting, but upon trying it find they like it a lot. Koreans love the stuff, consuming it every day with every meal, throwing it in to every recipe they can think of. This week I felt like being adventurous in my kitchen, and decided I needed to make something that contained Koreans most famous food. So here is my, a little less spicy then it should be, home made kimchi jjigae.
Ingredients: Cubed beef, pork or tuna. Or you could even make it without any meant at all. Onion, spring onions and napa cabbage kimchi. Some gochunjany (which is Korean red chili pepper paste) and a slice of tofu that's been cubed. Soy sauce, salt and pepper to taste. And rice!
Step One: Mince the garlic, chop the onions and open the pre cut meat. Throw them all in to a pot with some sesame seed oil, or what ever stuff you have. Lightly brown the meat for a few minutes on a low heat, then add the kimchi and let it fry for a further few minutes. It may not smell very appetizing but don't let that fool you.
Step Three: While you wait you can prepare the tofu. I forgot to mention the rice again, you need to make the rice and prepare the tofu. You need to cut it into large cubes, not too small as they will fall apart in the stew and ruin it! After the thirty minutes is up, add the tofu and let it simmer for an additional ten.
Step Four: Traditionally it is served in the steaming hot bowl that cooked it. Some people crack an egg in the top just before serving, but I already I ate two eggs today. Garnish with chopped spring onions and sesame seeds and there you have it, homemade kimchi jjigae.
This meal is quick and easy to make and ideal for those cold winter nights of Korea. This recipes serves four, which means my meals are covered for the week.
Love, hugs and spicy, fermented cabbage.
Samuel James.
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