KIMCHI JJIGAE (KOREAN KIMCHI STEW)
This was an all-time favorite of mine growing up. Once I left the nest, I had to figure out a way to make it on my own. This is a simple and short version of this dish. Ther are more complicated ones around.
Provided by Mrs. ChefToBe
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut up the pork into bite size pieces.
- Heat the two oils in pot and add the pork.
- Sautee the pork until done.
- Cut up the kimchi into 2 inch pieces.
- Add the kimchi and juice to the pot.
- Add enough water to cover the ingredients.
- Add the Dashida seasoning.
- Bring the stew to a boil.
- Reduce the heat to medium-low to medium (the stew should be simmering at this point).
- Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
- Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
- Serve with rice.
Nutrition Facts : Calories 90.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 24.4, Sodium 16.7, Protein 8.3
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