KIMCHI STEW (KIMCHI-JJIGAE)
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...
Categories Stew
Time 30m
Yield Serves 2 with side dishes, serves 4 without
Number Of Ingredients 10
Steps:
- Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
- Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
- Cover and cook for 10 minutes over medium high heat.
- Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
SPICY KIMCHI TOFU STEW
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Provided by Bon Appétit Test Kitchen
Categories Soy Stew Dinner Tofu Soy Sauce Sesame Oil Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
- Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5-8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35-40 minutes.
- Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20-25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.
SPICY BEEF AND KIMCHI STEW
I got this recipe out of Health Magazine. I haven't tried it yet but it is on my list of things to cook. I love beef and kimchi together so i thought this would be really good
Provided by REEVES73
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a hot skillet brown beef, turning to brown all sides.
- Remove from skillet. Turn heat to medium.
- In same skillet add garlic and ginger. Cook until garlic browns a bit, about 2 minutes.
- Add water, soy sauce and sugar. Cook till bubbly.
- Add meat back into skillet and simmer for 50 minutes.
- Add kimchi and cook another 10 minutes.
- Serve over rice and garnish with sesame oil, seeds and green onions.
Nutrition Facts : Calories 463.8, Fat 25.5, SaturatedFat 9.5, Cholesterol 78.2, Sodium 403.6, Carbohydrate 32.6, Fiber 0.7, Sugar 4.4, Protein 24.1
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