Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kim chi jigae. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Kim chi jigae is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Kim chi jigae is something which I have loved my whole life.
Kimchi Jjigae (๊น์น์ฐ๊ฐ) 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 not more! Kimchi-jjigae ๊น์น์ฐ๊ฐ Kimchi stew is one of the most-loved of all the stews in Korean cuisine.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook kim chi jigae using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kim chi jigae:
- Make ready Half pound chopped pork belly
- Prepare 1 sliced onion
- Get 4 smashed garlic cloves
- Get 1 quart chicken broth
- Get 1 tablespoon Korean hot pepper paste
- Take 1 quart Kim chi with juices
- Make ready 1 container firm tofu
- Get As needed Cooked rice ๐
Learn the secrets for the best Kimchi Jjigae with this recipe. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot. Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee GEE-jig-ee) is great for cold winter days, but Koreans can eat it anytime, anywhere.
Steps to make Kim chi jigae:
- Saute pork belly until a slight crisp and the fat has rendered out.
- Add onions and garlic. Saute for about 5 minutes.
- Now add Kim chi,chicken broth and Korean red pepper paste.
- Bring to a simmer for at least an hour.
- Add diced tofu and heat through.
- Enjoy ๐ and serve over steamed rice
In a large pot, heat the oil over medium high heat. Then add the salt, sugar, chili flakes, gochujang, and broth. In Korea, older kimchi is cooked into a stew (jjigae). This stew has many variations, but the most popular includes fatty pork. This combination works well, since the acidity of the kimchi nicely balances out the richness of the fatty meat.
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