Bahan Membuat Ultimate Kimchi Jjigae
- It's 300 gram of Daging Sapi.
- Prepare 100 gram of Jamur Kancing (Champignon, Portabello).
- Prepare 1 buah of Bawang Bombay.
- You need 4 siung of Bawang Putih.
- It's 2 batang of Daun Bawang.
- It's 1 buah of Cabai (Cabe) Hijau Besar.
- It's 1/2 buah of Zucchini.
- It's 1 ruas of Kimchi.
- You need 1 cangkir of Air Kimchi.
- It's 1 buah of Tahu Jepang/Tahu Sutra.
- You need 3 sendok makan of Gochugaru.
- It's 2 sendok makan of Minyak Wijen.
- Prepare 3 sendok makan of Ganjang.
- It's 1 sendok makan of Happy Salad Oil.
- Prepare 800 ml of Air.
Langkah Memasak Ultimate Kimchi Jjigae
- Marinate your diced meat in a tablespoon of cooking wine (mihyang) and a little bit of salt and pepper. Set aside so they get to know each other and become best friends..
- Rinse your mushrooms. I know some people do not rinse mushrooms but I do. Mushrooms are dirty little buddies..
- Slice your mushrooms. I like to slice them pretty thickly so it still has some bites into it. Do you know that mushrooms have zero calories? Some good things are free, man..
- Slice your green peppers thinly. Discard some of the seeds if you are intimidated by them..
- Cut your green onions at approximately 5.2726 cm long. Or not. :P.
- Mince your garlic finely. I love garlic in Korean recipes. They are so harmonious when mixed with Korean sauces and sesame oil..
- Slice your onions thinly. I don't like dicing them because big chunks are great when mixed with sauce. Wait for it, you'll know what I mean..
- Throw all the vegetables together in a big bowl for the most fun part of the recipe. You will know why..
- Cut your zucchini into four long parts. Then dice them away. Throw them into the bowl with the other green vegetables..
- Prepare your kimchi. The more aged one, the better. The more sour one, the better. The stronger it smells, the better!.
- Cut them into bite pieces. If your kimchi is not too aged, mix with a little bit vinegar. It's like instant fermentation!.
- Reserve a cup of kimchi juice. This is THE MOST IMPORTANT ingredient. When you buy kimchi, ask for LOTS of juice..
- Slice your tofu the way you love it. You can cube them into small cubes but I'd rather not. Why? Because I am lazy..
- Mix 3 tbs of gochujang (Korean chili paste), 3 tbs gochukaru (Korean chili flakes), 3 tbs of ganjang (Korean soy sauce), and 2 tbs of sesame oil..
- Mix them together until they become this luscious looking paste. Divide them into half..
- Pour half of the sauce you made into the vegetables bowl and prepare for some fun..
- Put your gloves on... unless you do not mind having chili paste under your fingers..
- And grab those vegetables! Squeeze them messily! Rub them hard! Think about choking your annoying ex-partner!.
- See all the bloody mess? Once you're finished committing the crime and they are coated with the (bloody) sauce, set them aside to rest..
- Grab your Happiness. Happy Salad Oil. Put around a tablespoon of it in the pan..
- Brown your meat in the pan. Do not worry if you are using pork or beef. They are equally good..
- Once they are browned on the outside, throw in your mushrooms. You can turn up the heat. I love grilling mushrooms in high heat..
- Lower the heat and add in your kimchi. Saute them so the kimchi gives some flavour to the mushrooms and meat..
- Dump in the rest of your sauce and stir everything together..
- This will give the sauce a little bit of smokey hint..
- Add in your water and cook until the water is boiling. Boil around 20 minutes..
- Then add in your vegetables. The soup will calm down because the veggies you put in were not hot..
- Stir the vegetables in and wait until the boiling storm comes back. We want violent boil. This will take around 10 minutes..
- Add in your tofu and boil for another 3-5 minutes..
- Serve piping hot. It's incredibly good with a cup of steamed white rice. Enjoy! :).
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