Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
Ingredients:
200 grams of Pork belly (about 1/2 pound)
4 or 5 cups of chopped kimchi
1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
onion, green onions
half a package of tofu
sesame oil and water
Ok, let’s start!
In a shallow pot, put some chopped kimchi and juice.
Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
Pour water until all ingredients are submerged.
Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim):
Check out my more detailed soybean sprout side dish recipe here
Ingredients:
a package of soybean sprouts (500 grams), soy sauce,
salt, sugar, hot pepper flakes
sesame oil, sesame seeds, green onions, garlic
Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
Put the soybean sprouts into a pot.
Add 2 ts of salt and 1 cup of water. Close the lid.
Bring to a boil over high heat, and boil for 15 minutes.
Drain the cooked soybean sprouts and let them cool down.
Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!
Posted Monday, November 26th, 2007 at 9:09 pm
Tagged: 무침, kimchi chigae, kimchi stew, kimchijjigae, kongnamul muchim, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, recipes, soybean sprouts, soybean sprouts side dish
No comments:
Post a Comment