2009-07-16 Thursday - kimchi jigae

kimchi jigae

some recipes:

• http://www.maangchi.com/recipes/kimchi-chigae-kongnamool
• http://mykoreankitchen.com/2006/11/11/pork-and-kimchi-stew-dwaejigogi-kimchijjigae-in-korean/
• http://korean-cuisine.blogspot.com/2008/06/kimchi-jjigae.html

my "recipe":

• ingredients: kimchi, beef, tofu, chicken broth, onion, spring onion, shiitake mushrooms, sesame oil, garlic, gochujang, korean red pepper flakes

• ~1/3 jar (~1 cup) kimchi, chopped
  
• ~1/2 lb boneless beef ribs (TJs), sliced small
• ~1/2 block tofu (TJ's organic)
• 4 spring onions, sliced, white and green parts separated
• 1 container shiitake mushrooms, sliced
• 1 small vidalia onion, sliced
• 1 tbsp minced garlic
  

• brown beef in peanut oil, remove
• add garlic and onion, cook
• add kimchi and shiitake mushrooms and white parts of spring onion, cook
• add beef, cook
• add 1 big spoonful gochujang and 1 small spoonful red pepper flakes
• add enough broth to just cover
• drizzle sesame oil
• cook until beef is tender enough
• add tofu and green parts of spring onion
• simmer under ready to serve
• add more gochujang or sesame oil if needed

• served with buckwheat noodles
  

• Notes:
• more kimchi!
• try with pork, probably better than beef, use 1/2 to 3/4 lb
  
• more beef okay, maybe 3/4 lb, but not needed
• more tofu okay, went VERY well with kimchi/gochujang soup base