Whenever we cook dinner at home, I usually take a photo and post up the main dish of the night on twitter, and since we started cooking at a regular basis about a month or so ago, the Kimchi Jjigae (kimchi soup) dish is by far the most sought after recipe from my tweeter and facebook friends.
“By far” also means like, 3 of you, but here is how it’s made
glorious bowl of Kimchi Jiggae
You can get this at pretty much any Korean restaurants and they are usually served with a bowl of steamed rice. They’re usually priced close to RM 20, with the cheapest I’ve had coming in at around RM 10.
This recipe calls for ingredients worth about RM 20 or so but serves 3-4 person.
ingredients for kimchi jiggae, minus the pork here
- 1 packet of Kimchi (you can get it at cold storage/isetan or Korean specialty stores at Ampang, the more fermented the better)
- 200-300 grams pork of pork belly slices, cut into squares
- 3 table spoon of miso paste
- 2 red onion, slices
- 1 packet of soft tofu, cut into your desired shapes
- 6 cloves of garlic, finely chopped
- 6 cilipadi (or Jalapeño peppers if you can find them)
- 3-4 slices of ginger
- 3-4 stalks of scallion, cut into 3 inches in length
- 2 table spoon cooking oil
- 1 table spoon of butter (optional)
first you fry, then you stew, it’s that simple!
Here’s the steps:
- heat up frying pan with cooking oil in medium heat, then fry onion, garlic, ginger, chili, and pork belly for 2-3 minutes
- add kimchi, continue frying for another 2-3 minutes
- add half a liter of water, add miso paste, stew for 20 minutes
- add tofu and scallions 2-3 minutes before serving
Haze and Cendawan enjoying dinner, I think it’s spicy? hehe
For those who doesn’t prefer pork (the horror!), you can make this dish with chicken or beef too. For those who loves more vegetables, you can also add radish when you start stewing.