Easiest Recipe: Perfect Korean Cuisine – Kimchi Jjigae with Tarako

Korean Cuisine – Kimchi Jjigae with Tarako. Anchovy stock, green onion, hot pepper flakes, hot pepper paste, kimchi, kimchi brine, pork belly, pork shoulder, salt, sesame oil, sugar, tofu, water. Kimchi-jjigae (김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, tuna and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common jjigae in Korea. When kimchi gets old, it becomes an excellent ingredient for various other dishes!

South Korean Kimchi Jjigae is a very popular stew. Soups called guk or stews called Jjigae are served with nearly every meal along with some rice. This dish made of kimchi is a great way to use any kimchi that has been around for a while. You can have Korean Cuisine – Kimchi Jjigae with Tarako using 7 easy ingredients and 5 simple steps. Learn how to cook delicious meal.

Ingredients of Korean Cuisine – Kimchi Jjigae with Tarako

  1. Prepare 200 grams of Chinese cabbage kimchi (including the marinade sauce).
  2. It’s 1 block of Silken tofu.
  3. You need 2 of Tarako.
  4. It’s 4 of Chinese chives.
  5. Prepare 1/2 of Japanese leek.
  6. Prepare 1 clove of Garlic.
  7. You need 1200 ml of Bonito dashi soup stock.

It should be a minimum of two to three weeks old. Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae.

Korean Cuisine – Kimchi Jjigae with Tarako instructions

  1. Heat vegetable oil in a pot, and slowly stir-fry the kimchi including the marinade sauce over medium heat..
  2. After 3-4 minutes of stir-frying, pour the bonito dashi soup stock into the pot. Add the grated garlic as well, and simmer for 6-7 minutes..
  3. Cut the tofu into large pieces, and add to the pot..
  4. Add the tarako as is or cut in half and add to the pot. Cut the Japanese leek on the diagonal into thin slices, and add to the pot..
  5. Simmer for 2-3 minutes, add the Chinese chives, and turn off the heat..

Kimchi Jjigae is one of the most iconic dishes of Korea. It is a staple in virtually all Korean households and served as a meal a few times a week. With an angry red color, the stew looks aggressive and intimidating! However, the broth is surprisingly mellow, neither too spicy nor too salty. Soondubu Jjigae with Kimchi is a variation of the original soft tofu stew.