Thursday, April 10, 2014

Kimchi Jigae 김치 찌개 (Kimchi Stew)

Jigae means stew in Korean,  is really a hearty and satisfying one pot dish if you adore spicy food! No need other side dishes, just a big bowl of rice is enough ^0^


Recipe source : (with modifications)
  • 150gm boneless, skinless chicken thigh meat, sliced thinly
  • 3 cloves garlic, grated
  • thumb-sized ginger, grated
  • 2 tbsp apple lemon soy sauce
  • 100 gm onion, thinly sliced
  • 200gm kimchi, roughly chopped
  • 1/2 cup kimchi juice
  • 1.5 cup water
  • 2 tsp gochujang, korean chilli paste
  • 2 tsp doengjang, korean bean paste
  • 1.5 tbsp gochugaru, korean chilli flake
  • 250gm silken tofu, sliced 
  • spring onion, sesame seeds for garnish
  • 1 tbsp unsalted butter

  1. Marinate chicken with garlic, ginger and soy sauce.
  2. Heat 1 tbsp oil in a medium pot until hot. Add in chicken and fry for 2 mins.
  3. Add in onions and kimchi and sauté till mixture is very fragrant.
  4. Add in kimchi juice, water, gochujang and doengjang, stir and bring to boil. Add in gochugaru.
  5. Add in tofu and turn down heat and simmer for 15 mins until chicken and kimchi are tender.
  6. Add in spring onion, sesame seeds and butter and give a quick stir. Serve immediately along with a bowl of rice.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

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