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Making kimchi

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Making kimchi

misterpatrick | Apr 23, 2010 12:52 PM

A lot of Korean recipes are quite simple to make. For example, kimchi jigae is one of my favorites to make and can be done in about 20 minutes. Here's a quick recipe. I'll often add a can of tuna. Also popular is adding pork belly.

Kimchi Jjigae (Kimchi Stew)


Ingredients
1 to 1.5 cups kimchi

kimchi juice

1 pack tofu

2 stalks green onions/scallions

1/2 of large onion
2 shallots

2 -3 cloves of garlic
2 tsp. 
oil

2 cups water

approximately 1/4 cup gochujang (red pepper paste)

2 - 3 tbsp gochugaru (red pepper flakes)

1 tsp. dashida (Korean dashi made with anchovies)- optional, you can get it powdered


Directions

Prior to cooking, prepare the following. 
Roughly chop kimchi into smaller chunks
Cube tofu into bite sized pieces
Slice scallions on a bias (on an angle) into 1-inch long slices
Chop onion into smaller slices
Mince garlic (use pre-minced if possible)
Slice chili pepper on a bias

In pot, add a little bit of oil. Add minced garlic and onion to flavor the oil. 

Add in kimchi chunks and cook for about 2 - 3 minutes (this will help the soup cook faster).  Add in water (approximately 2 cups serves 4 individual servings).  Bring heat up to high and boil for a few minutes.  Add one scoop (a little less than 1/4 cup) of gochujang (red pepper paste) and stir until dissolved.  Add a couple tablespoons of gochugaru (red pepper flakes).  Let it cook on medium heat for approximately 5  to 7 minutes (this will allow for the kimchi to cook through).  Stir occasionally.  Taste and if needed, re-season with kimchi juice and dashida.  Then add in tofu and let it cook for another 4 minutes or so before adding in the scallions. 

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