Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, korean cuisine - kimchi jjigae with tarako. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Korean Cuisine - Kimchi Jjigae with Tarako is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Korean Cuisine - Kimchi Jjigae with Tarako is something that I have loved my entire life. They are fine and they look fantastic.
Anchovy stock, green onion, hot pepper flakes, hot pepper paste, kimchi, kimchi brine, pork belly, pork shoulder, salt, sesame oil, sugar, tofu, water. My husband is quite pleased that I decided to start a food blog because it gives me more incentive to cook. =). The constant question of, "What should I make for dinner tonight?" is quite annoying for me.
To get started with this particular recipe, we must first prepare a few ingredients. You can have korean cuisine - kimchi jjigae with tarako using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Korean Cuisine - Kimchi Jjigae with Tarako:
- Get 200 grams Chinese cabbage kimchi (including the marinade sauce)
- Take 1 block Silken tofu
- Make ready 2 Tarako
- Take 4 Chinese chives
- Get 1/2 Japanese leek
- Make ready 1 clove Garlic
- Make ready 1200 ml Bonito dashi soup stock
Kimchi Jjigae - A spicy stew with many variations. This stew-like Korean dish is made with kimchi. When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 It's a go-to stew in Korean homes.
Steps to make Korean Cuisine - Kimchi Jjigae with Tarako:
- Heat vegetable oil in a pot, and slowly stir-fry the kimchi including the marinade sauce over medium heat.
- After 3-4 minutes of stir-frying, pour the bonito dashi soup stock into the pot. Add the grated garlic as well, and simmer for 6-7 minutes.
- Cut the tofu into large pieces, and add to the pot.
- Add the tarako as is or cut in half and add to the pot. Cut the Japanese leek on the diagonal into thin slices, and add to the pot.
- Simmer for 2-3 minutes, add the Chinese chives, and turn off the heat.
Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. Kimchi Jjigae is one of the most iconic dishes of Korea. It is a staple in virtually all Korean households and served as a meal a few times a week. With an angry red color, the stew looks aggressive and intimidating! However, the broth is surprisingly mellow, neither too spicy nor too salty.
So that’s going to wrap it up for this special food korean cuisine - kimchi jjigae with tarako recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
