Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kimchi stew. It is one of my favorites food recipes. This time, I will 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 simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Kimchi Stew is something which I’ve loved my entire life.
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi.
To begin with this particular recipe, we have to first prepare a few components. You can cook kimchi stew using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Kimchi Stew:
- Take 1/2 C. Napa Kimchi (range from 1/4-1 cup), Chopped
- Make ready 2 Tbsp. Gochujang Paste (Add more or less for spice.)
- Make ready 2 C. Chicken Broth (Add Salt if Unsalted)
- Get 1 C. Water (Ratio can be changed with Chicken Broth)
- Make ready 1 Tsp. Gochujang Powder (Add more or less for spice.)
- Make ready 1/2 lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu)
- Make ready 1 Mini Seedless Cucumber, Thinly Sliced (Optional)
- Take 1/4 C. Enoki Mushrooms, Diced (Optional)
- Prepare 1/2 C. Beansprouts (Optional)
- Prepare 1/2 C. Bamboo Shoots
- Make ready 1/2 C. Water Chestnuts
- Get 1 C. White Rice
When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It's a go-to stew in Korean homes. Kimchi Jjigae (Stew) is a classic stew in Korean Cuisine that is hard not to love if you like Kimchi.
Instructions to make Kimchi Stew:
- Start your 1 Cup of White rice and then prepare all your ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
It is made with old over ripe kimchi which may be too sour to enjoy fresh but is wonderful when stewed. 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. Note, that this stew tastes best with "aged kimchi". The longer the kimchi ages, the more sour it becomes.
So that is going to wrap this up for this exceptional food kimchi stew recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
