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Kimchi Stew

Kimchi Stew
Kimchi-jjigae is a stew made of well-fermented Kimchi and pork. Along with doenjang-jjigae, it is a typical stew that may be cooked with pork, beef and/or seafood to provide a variety of flavors. Kimchi is always served on the table as a side dish, but it may also be cooked in other dishes, such as kimchi-bap and kimchi-jjim.

Ingredients

- 280 g (¼ head) Cabbage Kimchi
- 150 g pork (neck fillet)
- seasoning
     16 g (1 tbsp) minced garlic
     16 g (1 tbsp) ginger juice
     15 g (1 tbsp) refined rice wine
- 13 g (1 tbsp) sesame oil
- 2.2 g (1 tsp) ground red pepper
- 1.2 ㎏ (6 cups) stew water
     1.6 ㎏ (8 cups) water
     100 g radish
     100 g (⅔ heads) onion
     20 g kelps
- 2 g (½ tsp) salt
- 150 g (⅓ cake) tofu
- 20 g green onion
- 0.3 g (⅛ tsp) ground black pepper

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.2kg(4 portions)	300g	65~80℃	1 Hour 10 min	2 Hour	20㎝ pot

Preparation 
1. Remove the inside stuffs of the cabbage Kimchi, and cut the Kimchi into 2 cm-long (250 g).

2. Clean blood of the pork with cotton cloths, cut it into 2.5 cm-square and 0.2 cm-thick, and season.

3. Trim & clean the radish, skin, and cut it into 5 cm-square and 2 cm-thick (95 g). Shred the onion at intervals of 1 cm-wide (95 g). 

4. Clean the kelps with damp cotton cloths.

5. Cut the tofu into 2.5 cm-wide, 3 cm-long and 0.8 cm-thick (130 g).

6. Trim & clean the green onion, and cut it into 2 cm-long diagonally (18 g).

recipe

1. Put water, radish and onion in the pot, heat it up for 8 min. on high heat. When it boils, reduce the heat to medium and boil it for 20 min. Add the kelps, turn off the heat and let it sit for 1 min. Filter it for stew soup. 【Photo 2】

2. Preheat the pot and oil. Put the pork and stir-fry it for 2 min. on medium heat. Add the cabbage Kimchi and stir-fry together for another 2 min. 【Photo 3】

3. Pour the stew soup and ground red pepper over the fried pork and Kimchi, boil it for 5 min. on high heat. Then reduce the heat to medium and boil it for 30 min.

4. Season it with salt, add tofu, green onion, ground black pepper, bring it to a boil. 【Photos 4】

Time	Process	Hear Control
Preparation	Preparing Kimchi and pork, Preparing vegetables, kelps and tofu
0 min	Boiling stew soup, Adding kelps	H-Heat 8 min. M-Heat 20 min.
20 min	Stir-frying pork and cabbage Kimchi.	M-Heat 4 min
30 min	Boiling stew	H-Heat 6 min. M-Heat 30 min.
30 min	Seasoning with salt, Adding tofu, green onion and ground black pepper	M-Heat 2 min.

*Tip

1. Well-fermented Kimchi may make better taste.
2. Salted anchovy juice may be used for seasonings.·Do not squeeze Kimchi juice out too much.

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Chwinamul (sautéed aster scaber)

About 70 percent of Korean land is composed of mountains, so naturally there are many wild vegetable dishes in Korean cuisine. Today I’m introducing one of the most delicious, flavorful, and nutritious mountain vegetable delicacies to you.

When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor.

“Yay! Spring has come, no more sour-tasting winter kimchi!”

Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!

It takes time, but once you get accustomed to handling this, it’ll be very easy just like kimchi making.

Ingredients:
1 package (100-120 grams) of dried chwinamul (dried aster scaber), onion, garlic, canola oil, soy sauce, honey, roasted sesame seeds, and sesame oil.

Directions:

1. Take the dried aster scaber out of the package and rinse it in cold water.
2. Put it in a large pot. Fill the pot with with water, 3 inches above the chwinamul.
3. Bring to a boil with the lid closed over high heat for 25-30 minutes.
4. Turn off the heat and let it sit for 2 hours.
5. 2 hours later, rinse and drain it 3-4 times in cold water to remove dirt and grit.
6. Put it back into the large pot and fill with water 4 or 5 inches above the chwinamul.
7. Soak it overnight (about 10-12 hours). The volume of chwinamul will increase to about 5 cups
8. Rinse and drain.
9. Cut it into bite size pieces about 2 inches long.
10. Slice 1 medium onion (1 cup’s worth) and mince 4 cloves of garlic.
11. In a heated pan, add 2 tbs canola oil, sliced onion, garlic, and stir fry for 30 seconds.
12. Add the chwinamul, 1/3 cup soy sauce, and 1 tbs honey and keep stirring for 8 minutes.
    *tip: Taste a sample. If it is still tough, add more water and simmer longer with the lid closed. 
    
    
13. Turn off the heat and add 2 ts sesame oil and 1 tbs roasted sesame seeds.
14. Garnish with silgochu (dried shredded red pepper) or pine nuts.
    
    cooked radish (muwoonamul) 
    spinach side dish (sigeumchi namul)

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Pork and "kimchi" casserole ("kimchichigue")

Pork and "kimchi" casserole ("kimchichigue")

Pork and "kimchi" casserole ("kimchichigue") is a kind of soup but more saltier than general soup. If the taste is saltier and contains less water, we call it "chigue". It is made with Chineses cabbage and pork. The taste of it is hot and spicy. Usually Korean eat the soup in main dishes.

Preparation procedure for Pork and "kimchi" casserole ("kimchichigue")

Ingredients (4 servings)

• 1/2 lb boneless pork chop
• 14 oz Chineses cabbage "kimchi"
• 3 cups of water
• 12 oz tofu
• 2 green onions
• 4 dried mushrooms, soaked in water
• 3 T salad oil

Methods

1. Slice pork into bite size and cut "kimchi" into that size too.
2. In a pan over medium heat, in hot oil, cook and stir pork. When meat is nearly done, stir drained "kimchi". Reserve the "kimchi" liquid.
3. Stir in the liquid and continue to cook. Add water, bring to a boil, and remove from heat.
4. Add cut-up tofu, mushrooms, and green onion.

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MAE-UN-TANG- Hot Spicy Fish Soup

		MAE-UN-TANG Hot Spicy Fish Soup 매운탕

Maeuntang is a hot spicy fish soup boiled with gochujang (red chili pepper paste), gochugaru(red chili pepper flakes) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress and garland chrysanthemum.  In addition, onion, radish, chilies, crown daisy, garlic and sometimes, pumpkin and bean curds are added to the mixture to absorb the gochujang which is the base flavor of this dish. It is then seasoned with gochugaru, garlic, soy sauce and potentially more gochujang to meet everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from an aquarium. Many specialty seafood restaurants have several aquariums from which you may select. Popular fish for this dish may include red snapper, sea bass, yellow corvina, codfish, croaker, pollack, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be added to this soup to complement and enhance its spiciness but refreshing flavors. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish.

RECIPE INGREDIENTS: YIELDS 4 SERVINGS

2 trouts whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish ½ cup radish, thin sliced 2-3 red chilies, cut in a bias 3 green onions, cut in a bias 3-4 crown daisy, cut top part into 3 inches 4-5 parsley, take out leaves and cut into 3 inches 6 tbsp gochujang 1 tbsp soy sauce 2 tbsp gochugaru 3 tbsp minced garlic 3 tbsp salt 6 cups water ¼ squash, thin sliced (optional) 10 oz bean curds (optional)

COOKING DIRECTIONS

Scale and wash the fish, then vertically cut into several pieces. Put water in a pot, start boiling. Add gochujang, gochugaru and soy sauce. Bring to a boil. Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes. Add fish and garlic. Heat until fish is completely cooked.  Add salt to taste. Add green onions and parsley. Cook for another 1-2 minute and add crown daisy. Serve hot with white rice.

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Kimchi Fried Rice

Chopped Kimchi 1/3 Cup
Kimchi juice 2T
Cooked Rice 1 bowl
Sesame Oil 2t

1. Put oil in the pan and heat the pan.
2. Add chopped Kimchi to the pan and cook for 2 mins
3. Add rice to the pan and mix with cooked kimchi
4. Add Kimchi juice to the pan and stir the rice on the pan until rice absorbs the juice.
5. You can serve with an fried egg.

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MACKEREL PIKE (FISH)

MACKEREL PIKE (FISH) - 1 CAN 400g

D.H.A,  High Nutritive Value, Good Taste.

Original Country

Korea

Kimbap