Kimchi Jjigae
Kimchi Jjigae

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kimchi jjigae. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Buy Groceries at Amazon & Save. The ultra comforting Korean stew - Kimchi Jjigae recipe! Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi.

Kimchi Jjigae is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Kimchi Jjigae is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook kimchi jjigae using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Kimchi Jjigae:
  1. Take 1 pack kimchi
  2. Make ready 1 tbsp gojuchang
  3. Prepare 3 leeks, thinly sliced, separate white and green parts
  4. Make ready 10-20 fish cake
  5. Take 3 eggs
  6. Make ready 2 cloves garlic, minced
  7. Take 2 tbsp sesame oil
  8. Take to taste Salt, mushroom powder, sugar, white pepper
  9. Make ready 800 ml water

I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. 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 찌개). It's a go-to stew in Korean homes.

Instructions to make Kimchi Jjigae:
  1. In large bowl, pour kimchi and cut into small pieces with scissor
  2. Add fishball, gojuchang, white part of leek, garlic, seasonings and water. Bring to boil
  3. Add 1 egg, stir to combine
  4. Add sesame oil, taste, add more seasoning if needed. Add 2 eggs, let it set for 2 minutes before stirring
  5. Add on the green leek. Done

Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. I don't remember ever getting tired of it. Kimchi jjigae is often cooked using older, more fermented and "ripe" kimchi, creating a much more pronounced flavor and containing higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in kimchi jjigae, other ingredients are dependent on personal preference. Kimchi soup (kimchi jjigae) is a staple in Korea. It's a dish you'll find served just about everywhere—out at restaurants and in the home.

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