Tag: Kimchi

Kimchi Stew (Kimchi Jjigae)

Ingredients

  • 1 Tbs Vegetable Oil
  • 1 Cup Kimchi – Chopped
  • 2 Green Onions – Chopped
  • 1 1/2 to 2 Cups Chicken Broth
  • 1 Tbs Korean Red Pepper Flakes
  • 1 Garlic Clove – Minced
  • 1 Tbs Soy Sauce
  • 1/8 tsp Fish Sauce
  • 1/8 tsp Sesame Oil
  • 5 oz Tofu – Sliced

Directions

  1. In a large stone bowl, or small pot, heat the vegetable oil over medium-high heat.
  2. Once heated, add the minced garlic and Korean red pepper flakes and sauté for 1 to 2 minutes.
  3. Next, add the kimchi, one of the chopped green onions, and stir to combine. Sauté for another 3 to 4 minutes.
  4. Pour in the chicken brother, fish sauce, sesame oil, and soy sauce and bring to a simmer.
  5. Cover and simmer for 3 to 5 minutes.
  6. Uncover and add the sliced tofu. Cover and simmer for another 5 to 7 minutes.
  7. Remove from heat and uncover the lid. Add the remaining chopped green onion as a garnish and serve with white rice. Enjoy!!

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.