Classic Kimchi stew recipe with Original sea salt

May 18, 2017

Kimchi stew also known as Kimchi Jjigae or Kimchi Stew is probably the most common way of consuming some aged Kimchi. Kimchi Stew is one of the most loved dishes in Korea. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food. (psst for spicy food haters, you can try brocoli soup or pumpkin soup !)

 

 

 

 

Lunch/Dinner

 

Serves: 2-3 Person

Preparation time: 10 minutes

Cook time: 30 minutes

Estimated time: 40 minutes

 

Ingredients:                                                                                                     

 

Kimchi & Others:

350gr aged (at least 2 to 3 weeks old) Kimchi, cut into bite size pieces if not already

1/4 small (30gr) brown onion, thinly sliced

1/2 stalk small (5gr) green onion, thinly sliced

2 small (50gr) shiitake mushrooms, stems removed, thinly sliced

150gr firm tofu, sliced into 1cm thickness rectangle

1 cup water

 Pook Original Sea salt Coconut Chips
 

Base Sauce: 

1 Tbsp Korean chili flakes (gochugaru)

1 Tbsp soy sauce

1 tsp Korean chili paste (gochujang)

1/4 tsp minced garlic

3 sprinkles ground black pepper

                                                               

Instructions:

 

 

1. Cook the Kimchi in a skillet until soft.

2. Put all the other ingredients (Kimchi, onion, mushrooms, tofu and the base sauce) except for green onion into the pot.

3. Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. Make sure the sauce is well blended into the rest of the ingredients and then add the green onion and turn the heat off.

4. Serve with rice and guten Appetit !

 

 




 

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