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Having massive cravings for kimchi so I’ve decided to make “kimchi jjigae”!!🍲It never fails to hit the spot ☺️
Ingredients:
- kimchi (the older the kimchi, the better for stews. It’s more funky & flavorful👌)
- 1 egg
- King oyster mushroom (1-2)
- Tofu - 6 squares or so
- Dried anchovies - a handful
- Dried kelp - 2 1x1 in pieces
- Water - 3 cups
- Gochugaru (korean chili flake)1 tsp adjust to how spicy you want it
- Gochujang (korean chili paste) 1 tbsp - adjust to how spicy you want it
- Seasoned Soup Soy Sauce - 1/2 tbsp
- Sesame oil - 2 tsp
- Green onions - 1 cut up for garnish
Instructions:
1. Place water, anchovies and kelp in a pot and bring it to a light simmer. Once you see bubbles, turn it off. This is the base of your stew packed with umami.
2. In a clap pot, add sesame oil, kimchi, gochujang & gochugaru. Mix & sauté!
3. Pour your anchovy/kelp stock into the pot with a strainer. Then add in the seasoned soup soy sauce.
4. Mix and let it come to a boil
5. Add in your mushrooms & tofu. Let it come to boil
6. Crack in your egg
7. Cook for 1 min then turn off the heat
8. Sprinkle green onions on top
9. Enjoy!
#kimchijjigae #kimchistew #koreansoups #kimchi #jjigae #koreanfood #koreancuisine