Kimchi-jjigae (김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork or seafood, scallions, onions, and diced tofu.
It is one of the most common stews in Korean cuisine.
When kimchi gets old, it becomes an excellent ingredient for various other dishes!
Bahan Membuat 173. Kimchi jjigae (kimchi stew)
- Prepare of Kimchi (resep sudah pernah saya share).
- It's 1 sdm of gochujang.
- You need 2 pcs of tahu putih.
- You need 1/2 of bawang bombay.
- Prepare 1 helai of dau bawang.
- You need of Gochugaru (bubuk cabai korea).
- It's 1 butir of telur ayam.
- Prepare of Soy sauce.
- Prepare 1 sdt of garam.
- Prepare 1 slice of daging sapi.
- Prepare 1 sdt of kaldu bubuk.
- It's 1 sdt of gula pasir.
- Prepare of Air.
Langkah Memasak 173. Kimchi jjigae (kimchi stew)
- Potong dulu kimchi yang sudah dibuat sebelumnya,potong sesuai selera ya mom.
- Potong tipis-tipis bombay, dan daun bawang.
- Tumis dulu kimchi yang sudah dipotong,namun tidak perlu menggunakan minyak ya mom,lalu masukkan sosis,tahu,tambahkan air baru kita nyalakan api sedang,jangan lupa diaduk-aduk ya mom.
- Masukkan tahunya tunggu sampai mendidih,masukkan telur dan daun bawangnya kurangi apinya kita menggunakan api kecil saja sambil menunggu tingkat kematangan telur yang kita inginkan.
- Masukkan garam,kaldu bubuk,soy saus,gochujang,gochugaru dan gula pasir,jangan lupa koreksi rasa ya mom.
- Jika semua ok,saatnya platting mom,sajikan kimchi jjigae saat masih panas lalu bisa dinikmati.
It is best served with white rice to help balance the heat. Korea's national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi Jjigae or Kimchi Stew is actually very simple to make. This was one of my very first Korean recipe I cooked on my own. I still remember the very first time I made it all by myself - it was when I was in college and visiting my brother in Virginia from Korea.
Get Latest Recipe : HOME