Kimchi Chigae
Here is a post from Laura K. about cooking Kimchi Chigae in her own kitchen. I was honored to have a (very small) part in this and enjoyed trying the food... yum!
~sarah
When you go to a Korean restaurant, do you ever wonder, “How can I make this at home?” On Wednesday, November 4, 2015, Sarah O. and I cooked a classic Korean dish called kimchi jjigae (the full recipe is on Maangchi’s blog: http://www.maangchi.com/recipe/kimchi-jjigae).
Kimchi jjigae
Jjigae is a type of stew that can be made with meat, seafood, or vegetables. It is a super tasty dish that can be tailored to your preferences. We made ours using a different stock based off of what was in the fridge: We boiled ½ of a small sliced onion and 2 sliced shitake mushrooms with 2 cups of vegetable broth and 2 cups of water. Feel free to adjust the recipe based off of what you have available and prefer. Instead of pork, we used extra tofu. Since we love mushrooms, we added a lot of sliced white mushrooms. We also added an egg at the end!
Tip: create space for the egg by pushing the vegetables to the side. Then poach the egg by using a spoon to pour the boiling broth on top until the egg is semi-cooked. The egg cooks best while the soup is boiling. Serve with a bowl of rice.
Have you been craving Korean food lately? Cooked anything good at home? Please share your recipes or any tips!
LK