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
Ingredients:
- 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.
Happy cooking!
nais! you can also get the kimchi at Yakiniku Restaurant Pandan Indah @ RM6 ((:
nizz: thanks for the tips 😀
lol i don’t see where/when you put in the miso paste though….. =)
Kevin: duhhh, lemme fix that, thanks!
This is my favorite stew. I made dakdoritang this morning! 😀
Michelle: korean curry chicken! naisss
Earlier on you had the cat besides the sambal belacan and now next to the bowl of kimchi soup. Interesting, cat’s fur soup instead!
Jin: yaa, real delicious stuff, heehee.
bro,
Missie haze is so hang fook! ……… jeles liao. Anyway, will try it out! 😛
clement: plenty of time it’s haze who cooks too 😀
sandy: you’re welcome. 😀
Nice soup! When you going to teach us to cook Bibimbap?
JD: when i know how to make them, but first I gotta start liking bibimbap first. lol
this is great!..thanks!
connie: you’re welcome 😀
yummy….going to try it tis weekend…where do u buy the miso paste? isetan?
Jazz: yah I got em at Isetan, but plenty of other groceries sell it too, like Jaya Grocer, Village Grocers, Cold Storage
like your “recipe” entries.
i have been looking for blogs with recipes because i want to cook for my bf hehe
too bad there are only a few recipes … hope u’ll add more =)
ros: so sweet! I will be updating more recipe posts soon, maybe once a week or something 😀
Nais ! I want to try to this saturday ! Thanks for sharing 🙂
Pearly: you’re welcome 😀
argh nanaozu pls cook again, i will bring my gastric pill this time
*drooling* hungers*
vinn: hahaha sure!
Wow!! I’m impressed..normally I hav this in restaurant only ..I scare if I cook,il end up in hospital:p ..didn’t know ur cat is a fan of kimchi too!
TikkoSS: nope, cendawan doesn’t eat kimchi. lol
omg!! thanks for sharing this KY!!!
u’re a lucky dude to have a Haze!!
panda: thanks thanks, indeed i am 😀
Thanks KY for this lovely recipe!! I have just cooked this dish base on your recipe and love it!!!
crazycazz: awesome! 😀
I think you can add in some korea glass noodle~~~ 😆
Vicky: haha definitely!
Hi, u said its better to buy kimchi that is more fermented right?. But when you buy the kimchi how would you know which are more fermented and which is less? Will it be written on the packaging?
christine: it’ll be softer and usually redder too.