Homestyle Kimchi Jjigae 家常韩式泡菜煲

When I tasted my own <i>kimchi jjigae</i> for the first time, I thought "what is the difference between this and <i>soon doo bu</i>"? Both taste similar. <i>Kimchi jjigae </i>just belong to a bigger umbrella of <i>jjigae</i> variety - <i>jjigae </i>refers to a savory hearty Korean stew.<br /><img src="https://farm6.staticflickr.com/5612/15285615560_d80537cb9b_z.jpg" /><br /><br />Traditionally <i>soon doo bu</i> is a spicy Korean stew cooked in a soup broth made with red pepper paste and red chili flakes and the main ingredient is soft tofu. <i>Kimchi jjigae</i> is a soup base made from <i>kimchi</i>, and a base so versatile layered with tofu, vegetables (e.g. napa<i> </i>cabbage, leeks), mushrooms, and seafood or meat.<br /><img src="https://farm3.staticflickr.com/2947/15285761587_21f41c8e34_z.jpg" /><br /><br />There is nothing quite like coming home to a simmering pot of spicy stew in the cold winter months. The spice heat, and stew heat will instantly warm you up. Moreover, the <i>kimchi </i>base yields a subtly-sour soup that actually whets your appetite even more.<br /><a name="more"></a><br /><img src="https://farm6.staticflickr.com/5607/15471982802_f966cbde5e_o.jpg" /><br /><br />Cook a big pot of "stew" to last two meals - lunch and dinner. There are some tips I live by though, so that the vegetables (and meat) are not over-cooked (or cooked twice due to re-heating) by dinner time.<br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Homestyle <i>Kimchi Jjigae </i>家常韩式泡菜煲</b><br /><i>Ingredients</i>:<br />1-2 cups <i>kimchi </i>finely chopped<br />2-3 cloves garlic<br />1 tbsp <i>gochujang</i><br />Napa cabbage, bok choy - use as much as you want or the pot can contain<br />Variety of mushrooms - beech, enoki shiitake mushrooms, divided use<br />Few slices of beef and pork; divided use<br />1 block of tofu, cubed; divided use<br />2-3 green onions, roughly sliced<br />1 fresh red chili, thinly sliced<br /><br /><i>Directions</i>: Saute the <i>kimchi</i>, <i>gochujang</i>, garlic, water , then top with more water to simmer the soup base. Add napa cabbage, then mushrooms and cover to simmer till they are cooked. Top with bok choy (you do not need to mix into the stew), and cover the pot to simmer. Bok choy will be cooked in a less than five minutes - dish out the bok choy and set aside. Add in cubed tofu, pork at the top, cover the pot and allow it to simmer till the meat is just cooked. Garnish with green onions and fresh chili. Dish out the beef, and pork and half the portions of napa and mushrooms into serving bowls, top with bok choy, then ladle hot <i>kimchi </i>soup-broth over.<br /><br /><span style="color: blue;">Note</span>: Re-heat for next meal if there is <i>kimchi </i>base leftover. Turn on medium heat to re-heat the pot of stew. When simmering, add in fresh vegetables, any leftover tofu and meat then allow to come to simmer again. Serve for dinner.<br /><img src="https://farm4.staticflickr.com/3943/15472318725_1aa22bc2fd_z.jpg" /><br /><br />There are other Korean side-dishes you can prepare at home such as <a href="http://teczcape.blogspot.com/2015/06/korean-spicy-cold-chilled-tofu.html">Korean Spicy Tofu</a>, <a href="http://teczcape.blogspot.com/2016/04/korean-spicy-broccoli.html">Korean Spicy Broccoli</a>, <a href="http://teczcape.blogspot.com/2015/09/korean-spicy-baby-bok-choy.html">Korean Spicy Bok Choy</a>.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/korean+one+pot+stew" rel="tag">korean one-pot stew</a>, <a href="http://www.technorati.com/tag/kimchi+jjigae" rel="tag">kimchi jjigae</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Homestyle Kimchi Jjigae 家常韩式泡菜煲

When I tasted my own  kimchi jjigae for the first time, I thought "what is the difference between this and soon doo bu "? Both ta...

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Kimchi Fried Rice with Cheese 起司泡菜炒饭

<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B003O7OW2I&asins=B003O7OW2I&linkId=F6QSKZZMMWMQ7YAN&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe> It has been such a long time since I made <a href="http://teczcape.blogspot.com/2008/07/bibimbap-korean-stonepot-rice-in-rice.html"><i>kimchi </i>"fried" rice</a>. That time, it was more alike <a href="http://teczcape.blogspot.com/2008/07/bibimbap-korean-stonepot-rice-in-rice.html"><i>kimchi</i> <i>bibimbap </i>in the rice cooker</a>. However with some "precious" (precious because we hardly have any leftover rice at home) rice leftover from the day before, it is now time to make real fried rice, as in...really frying the rice. A serving of leftover rice is good for one, so it better be easy and quick cooking.<br /><br />The probiotic benefit of <i>kimchi</i> is always a bonus. This <i>kimchi </i>rice recipe is to experiment the robust flavors of <i>kimchi</i> in many possibilities and interesting dimensions.<br /><br />Again, I had some <a href="http://teczcape.blogspot.com/2014/08/easy-vegetarian-fried-rice.html">vegetable scraps</a> of <a href="http://teczcape.blogspot.com/2014/08/easy-vegetarian-fried-rice.html">broccoli stems</a>; and added mini sweet bell peppers and egg to the rice. This is a great way to clean out the fridge and use up ingredients that are on their last leg!<br /><br /><img src="https://farm6.staticflickr.com/5508/14551864086_a173d45b99_z.jpg" /><br /><br /><span style="background-color: white; color: blue;">Note</span>: I also wanted to test melting cheese atop <i>kimchi </i>fried rice (seen it being done before but forgotten where). However, I did not want to turn on another equipment (the oven) just to melt the cheese, so I finish it off in the same pot that has cooked the fried rice. When the fried rice is done, add sliced cheese over the rice, cover the pot with the heat on the stove still on - keep at low-medium. After a few minutes, the cheese will just melt into the rice.<br /><img src="https://farm3.staticflickr.com/2939/14551863026_dc857e39b3_z.jpg " /> <br /><br /><span style="color: blue;">Note1</span>: In order to reduce the mixing time in the pot yet enable the <i>kimchi </i>flavors to fully get into the rice, the <i>kimchi </i>was "premixed" with the rice first, before frying the rice.<br /><br /><span style="color: blue;">Note2</span>: When it comes to fermented food such as <i><a href="http://teczcape.blogspot.com/2014/04/miso-butternut-squash-soup-dairy-free.html">miso</a></i> or even <i>kimchi</i>, I try to <a href="http://teczcape.blogspot.com/2014/04/miso-butternut-squash-soup-dairy-free.html">minimize high-heat</a> (e.g. boiling) or long-duration (on medium-heat) cooking, so that the good-for-you bacteria does not get destroyed in the cooking process.<br /><a name="more"></a><br /><img src="https://farm4.staticflickr.com/3902/14595049663_f859eb31c8_z.jpg " /> <br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B00063RXQK&asins=B00063RXQK&linkId=LKVVL2R4HN4PDSQI&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b><i>Kimchi </i>Fried Rice with Cheese 起司泡菜炒饭 </b><br /><i>Ingredients</i>:<br />1 green onion, finely chopped<br />2 cloves garlic, finely minced<br />1 egg<br />1/2 cup diced broccoli stems<br />1/4 cup sliced sweet bell peppers<br />1 slice of cheese (I have used Swiss cheese)<br />2 tbsp finely chopped <i>kimchi</i><br />1 serving of leftover rice<br /><br /><i>Directions</i>: Season the leftover rice with <i>kimchi</i>, set aside. Fry the egg in the pan/pot; breaking them into smaller pieces as it is being fried. Dish out set aside. Saute the garlic and green onions till fragrant. Add the broccoli stems and fry till cooked, then add bell peppers, then add the fried egg back to the pot. Add <i>kimchi </i>rice, and give it a good mix with the other ingredients while frying. After about 6-8 minutes, add the cheese, cover the pot, and keep the heat at low-medium. When the cheese melts, turn off the heat.<br /><img src="https://farm4.staticflickr.com/3892/14388319028_f24dfc8dc3_z.jpg " />   <br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/kimchi+fried+rice" rel="tag">kimchi fried rice</a>, <a href="http://www.technorati.com/tag/fried+rice" rel="tag">fried rice</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Kimchi Fried Rice with Cheese 起司泡菜炒饭

It has been such a long time since I made kimchi "fried" rice . That time, it was more alike kimchi bibimbap in the rice cooker...

Read more »