|
C |
|
Kimchi
jjigae (Stewed kimchi) Recipe |
|
|
|
Ingredients: |
1 cup kimchi, 16 oz pork belly (or any part with fat), thin
sliced |
|
|
2 green onions, slice in a bias |
|
|
1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped |
|
|
2 tbsp gochoojang (Korean chili paste) |
|
|
1 tbsp gochoogaroo (Korean chili powder) |
|
|
2 tbsp minced garlic, 1 tsp soy sauce |
|
|
3 cups water, salt, pepper |
|
|
 Put
a pot on the stove, turn the heat on.
Add pork belly, saute for a minute or so.
Add go choo jang (Korean chili paste) and cook until meat
becomes white.
Pour the water, add kim chee.
Bring to a boil, reduce to simmer.
Add soy sauce, go choo ga roo (Korean chili powder), and garlic.
Cook for 20-30 minutes.
Add chilies, green oinons, salt and pepper.
Cook for another minute.
Serve with rice. |
|
|
Tips: Kimchi jjigae is The most popular
stew in Korea.
There are many varieties.
You can add beef, tofu, can tuna, vegetables like squash, onion,
carrot, etc...
So be creative! |
|
|
|
j |
|
Dwenjang jjigae (Korean bean paste stew
with beef and vegetables) Recipe |
|
|
|
Ingredients: |
8 oz beef - sliced, |
|
|
1/2 squash - cut in half, slice 1/2 inch thick |
|
|
4 oz carrot - sliced, 1/2 onion - sliced |
|
|
1 medium potato - quartered, then slice 1/2 inch thick |
|
|
2 green onions - chopped, 2 chilies - sliced |
|
|
10 oz tofu - cubed |
|
|
4 tbsp dwenjang (Korean bean paste) |
|
|
1 tbsp gochoojang (Korean chili paste) |
|
|
1 tbsp gochoogaroo (Korean chili powder) |
|
|
1 tbsp minced garlic, 1 tsp sesame oil |
|
|
 In
a pot, add sesame oil, saute beef.
Add water, bring to a boil.
Mix around dwenjang (Korean bean paste), gochoojang (Korean
chili paste), gochoogaroo (Korean chili powder).
Add minced garlic and potato, cook on a medium-high heat for 5
minutes.
Add rest of the vegetables and tofu.
Cook for another 1-2 minute.
Serve with rice. |
|
|
Tips: "Dwen Jang" is Korean bean paste.
It is similar to Japanese Miso, but has much more deep flavor. |
|
|
|
k |
|
Soondooboo jjigae (Soft tofu stew) Recipe |
|
|
|
Ingredients: |
1 pack soon doo boo (soft tofu)* |
|
|
8 small clams - cleaned, 4 oz pork (or beef) - sliced |
|
|
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced |
|
|
2 green hot chilies - sliced, 2 green onions - sliced |
|
|
1 egg york, 1 tbsp go choogaroo (Korean chili powder) |
|
|
1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of
ginger |
|
|
1 tsp soy sauce, 1/2 tsp sesame oil |
|
|
1 tsp sae woo jeot (salted shrimp)** |
|
|
3 cups water |
|
|
(*It is in a tube, different from square package soft tofu in a
Korean super market.) |
|
|
(**Salt can be used.) |
|
|
 Marinade
pork with ginger juice, soy sauce, sesame oil and minced garlic.
In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.
Add water and kimchi, bring to a boil.
Scoop in soon doo boo with a spoon.
Reduce heat, add sae woo jeot (salted shrimp).
Add chillies, green onions and clams.
Cook for a minute or so.
Finish with egg york in the center and a dash of sesame oil.
Serve with rice. |
|
|
|
y |
|
Maeun tang (Spicy fish stew) Recipe |
|
|
|
Ingredients: |
2 trouts (12-14 inches, Whole)* |
|
|
1/2 cup radish - thin sliced, 2-3 red chilies - cut in a bias |
|
|
3 green onions - cut in a bias |
|
|
3-4 ssookgat (crowndaisy), cut top part, cut into 3 inches |
|
|
1/4 squash, thin sliced |
|
|
4-5 minari (Korean parsley), take out leaves, cut into 3 inches |
|
|
6 tbsp gochoojang (Korean chili paste), 1 tbsp soy sauce |
|
|
2 tbsp gochoogaroo (Korean chili powder) |
|
|
3 tbsp minced garlic, 3 tbsp salt |
|
|
6 cups water |
|
|
(*You can use any white flash fish like cod, halibut and white
fish...) |
|
|
 Scale
and wash the fish, cut into several pieces.
Put water in a pot, start boiling.
Add go choojang (Korean chili paste), go choogaroo (Korean chili
powder), and soy sauce.
Bring to a boil.
Add radish, squash, half of chilies, keep cooking on a medium
heat for 3-4 minutes.
Add garlic, fish.
Cook until fish cooked completely and release the flavor.
Salt to taste.
Add green onions and minari (Korean parsley).
Cook for another minute.
Add ssookgat (crown daisy) and turn off the heat.
Serve hot, with some rice. |
