#kimchijjiggae

[mylight-kitchen]

Kimchi Stew (Kimchi Jjigae/김치찌개) - Serves 4

Main Ingredients: 

1 cup of kimchi, 1 tablespoon of Korean hot pepper paste, 1 medium potato, 1 medium onion, half a packet of enoki mushroom, 1 packet of silken tofu and 1 green chilli.

Steps Made Easy:

Heat up a pot and put a teaspoon of sesame oil, then stir fry the chopped kimchi for about 3 minutes until the kimchi juice dries up.

Add 3 cups of water into the pot and wait till it boils.

When it boils, add 1 tablespoon of hot pepper paste and continue to let boil for about 15 minutes.

Cut potato and onion into bite size pieces and add them into the pot and continue to boil for another 15 minutes.

Then, add the enoki mushrooms and let it continue to boil for around 10 minutes.

After that, add the silken tofu and sliced green chilli right before serving.

Best serve immediately while hot with white rice.

Source: Maangchi

[nuttysinoemi]

[mylight-kitchen]

Hot Pepper Flakes (Gochugaru/고추가루)

An essential condiment that should be used in Korean cuisines. The spice level of this flakes range from mild to hot. This vibrant red spice is made from sun dried red pepper. It adds a fiery punch into Korea dishes. Also, it could be used as ingredients to make kimchi, dipping sauce, dressings and marinades for meat. Some recipes include:

Army stew

Spicy cold noodles

Fish cake soups

Spicy rice cake

Kimchi stew

Spicy tofu stew

Dumplings

Steamed egg

Source: Maangchi

[mylight-kitchen]

Hot Pepper Paste (Gochujang/고추장)

It is considered as the most famous and most used condiment in Korean cuisine. It could be used mostly as sauces, stews, side dishes & marinade. It is not as spicy as it looks but also has a very delicate sweet taste from it. Gochujang is included in the recipes below:

- Tteokbokki (Hot & Spicy Rice Cake)

- Kimchi Jjiggae (Kimchi stew)

- Korean spicy dipping sauce

- Bibimguksu (Spicy Mixed Noodles)

Source: Maangchi