Tuesday, August 24, 2010

kimchi-jjigae(김치찌개)



kimchi-jjigae(김치찌개)


Ingredients



‧Chopped Kimchi 0.6lb (about 1~1.5 inch)

‧pork side or blade shoulder 0.4lb
    (It can be replaced with a can of spam or tuna)

‧Onion 1/2

‧Green onion 1/3

half a package of Tofu

‧Red pepper powder 2TS

‧Olive oil 2TS

‧Used water from washing rice 700ml





Meat seasoning

rice wine 1/2 TS

Minced garlic 1/2 ts

soy sauce 1/2 TS

pinch of grounded black pepper


Step


1. mix pork(into 1inch) with seasoning and marinate for 15 minutes.

       


2. stir on low heat chopped kimchi(with kimchi juice) and marinated pork in a heated pot with olive oil.

        



3. after 5 minutes, add used water from washing rice , red pepper powder and some vegetables(onion, green onion)
       



4. put Tofu and simmer on middle heat for 15 minutes.


       

5 comments:

Derek Winchester said...

nice recipe. I really like the added photos for each part of the process. Good work

kourmet said...

Thank you for the comment
we thought that we sould show each parts of the progress more specifically with photos.

Anonymous said...

This was the first Korean dish I have made and I find it very delicious. Two questions though, you did mean 2 tablespoons of red pepper right and are korean dishes normally this spicy?

luvusketch said...

Thank you for this recipe! I've tried making several versions of this dish at home, and your recipe is definitely the simplest of the ones I've cooked. It was so tasty! The rice water definitely makes the difference.

www.oliviajasonkim.com said...

wow, you have great pictures that make the dishes look 10x better. thank you.

we also do korean recipes at http://www.oliviajasonkim.com