Recipe of Kimchi Stew

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kimchi stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Kimchi Stew is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Kimchi Stew is something which I’ve loved my whole life.

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) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically.

Guide to Make Kimchi Stew

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kimchi stew using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Kimchi Stew:

1. Take 1/2 C. Napa Kimchi (range from 1/4-1 cup), Chopped
2. Make ready 2 Tbsp. Gochujang Paste (Add more or less for spice.)
3. Get 2 C. Chicken Broth (Add Salt if Unsalted)
4. Make ready 1 C. Water (Ratio can be changed with Chicken Broth)
5. Take 1 Tsp. Gochujang Powder (Add more or less for spice.)
6. Prepare 1/2 lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu)
7. Prepare 1 Mini Seedless Cucumber, Thinly Sliced (Optional)
8. Take 1/4 C. Enoki Mushrooms, Diced (Optional)
9. Make ready 1/2 C. Beansprouts (Optional)
10. Prepare 1/2 C. Bamboo Shoots
11. Make ready 1/2 C. Water Chestnuts
12. Take 1 C. White Rice

Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Kimchi stew, or kimchi jigae, is one of my favorite things to eat during the winter. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.

Instructions

Instructions to make Kimchi Stew:

1. Start your 1 Cup of White rice and then prepare all your ingredients.
2. Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next.
3. I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step.
4. When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients.
5. I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes.
6. Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste.

Kimchi Jjigae (Stew) is a classic stew in Korean Cuisine that is hard not to love if you like Kimchi. Kimchi Jjigae or Kimchi Stew is actually very simple to make. Kimchi stew is actually my favorite when it's really cold outside. It's flavorful and spicy, and if you serve it piping hot it's sure to warm you up. Note, that this stew tastes best with " aged kimchi ".

As simple as that Steps to Prepare Kimchi Stew

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