retrieve thekimchiwe made last month ? If you still have that last jar sitting around and acknowledge that it ’s start up to get moderately ripe ( as in overly fermented ) , here ’s an well-situated peasy recipe to put the residual of that kimchi to apply .
In fact , I love to make surplus jar of kimchi just for this reason ! I ’ll lay away a shock in the back of the fridge , bury about it for a month , and then one day when I ’m starve and dig through the kitchen , I ’ll spot the long - forgotten jar and have ana - ha!moment .
Kimchi jjigae is my go - to meal when I ’m feeling faineant but desire a hearty dinner . Jjigaeis Korean for stew , and it ’s a common Korean comfort dish that ’s served in most eating house . But homemade kimchi jjigae is much unspoilt than what you ’ll incur eating out , because it ’s not as piquant and you’re able to mix it up however you ’d like . Sometimes I ’ll add mushrooms ( enoki is a favorite ) and sometimes I ’ll add extra spice with chilly . But the basic recipe is a one - dope curiosity that just requires you to give a fuss every so often , and you may go about your business while it simmer on the range .
The fret gets chummy and tasty the longer you let it simmer , so I allow mine make for an hour ( though it could be done in less sentence if you ’re too hungry to wait ! ) . It ’s even well reheated the next mean solar day .
One affair to keep in intellect is thatgochujangis not merely the paste variation ofgochugaru(the red peppercorn powder you used to make kimchi ) . They are not interchangeable . Gochujangis a paste made from red pepper gunpowder , turn soya , and glutinous rice . It has a mellifluous flavor thangochugarucoming from the Glycine max , and makes a luscious marinade or sauce . In kimchi jjigae , it help oneself to thicken the fret and season the broth .
You could also addgochugaruto the swither if you ’d like , but I find that there ’s plenitude of spicery from thegochugarualready in the kimchi . Pour in all of that kimchi juice for an extra kick !
Kimchi Jjigae
make 4 service of process
Ingredients
1/2 tablespoon sesame oil1 pound pork venter ( or pork shoulder ) , cubed3 cups excessively sour kimchi with juice1/2 onion , sliced4 fleeceable onions , sliced4 cups water1 tablespoongochujang(Korean red pepper paste)1/2 tablespoonful sugar1 tablespoonful Pisces sauce8 snow leopard medium or firm tofu4 eggsSliced green onions ( optional , for garnish)Toasted sesame seeds ( optional , for garnish )
Making Your Kimchi Jjigae
In a large stool over high heat , combine all the ingredient ( except the bean curd , eggs , and garnishes ) and bring to a boil . ( spry peak : Use the Alfred Edward Woodley Mason shock to mensurate out 4 cups of water after evacuate the kimchi . )
Once stewing , boil down the heat to medium and cover , leave the palpebra slimly ajar . Simmer for 45 minute .
Give a fuss every so often . The stew should thicken up nicely and the pork should be so tender that it pulls apart easy . This is intend to be a stew , but if you wish yours a bit schmalzy , feel complimentary to add more water .
Use a tumid spoon to scoop irregular chunks of bean curd from the parcel ( 8 ounce is approximately half the package , though you could habituate more or less ) . Since this is a lazy sweat , it ’s my lazy mode of adding the tofu without cubing it . I also wish how unsophisticated it depend .
Into the corporation goes the bean curd . Crack the eggs into the stew , re - cover ( leaving the eyelid ajar ) and simmer for another 15 minute . You do n’t postulate to stir the eggs into the sweat as this will scramble them ; just let them poach until the Caucasian are set .
separate the eggs evenly among your bowl and do the stew over a bottom of rice . Garnish with slice green onion plant and sesame seeds … they do make it respectable !
If you still have that last jar sit around and notice that it ’s starting to get moderately advanced ( as in overly fermented ) , here ’s an well-situated peasy recipe to put the repose of that kimchi to expend .
Instructions
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