Kimchi Jjigae is a classic Korean stew made with fermented, sour kimchi.
We made kimchi jjigae mostly with anchovy broth.
To make:
Dashima Myeochi Yuksu
다시마 멸치 육수
Dried Kelp and Dried anchovy stock
• 15 large dried Anchovy
• 1/3 cup Radish
• 4×5 inch Dried Kelp
• 4 cups water
• 2 pcs Spring Onion
1. Roast anchovies on the pan. Around 2 mints
2. Put the water in the pot and add radish, dried kelp, spring onion and stir-fried anchovies. Boil 20mints.
3. Strain stock through a sieve.
To make Kimchi Jjigae:
Ingredients
• 500g well fermented kimchi (Need to be well fermented Kimchi for kimchi soup)
• 1TS sesame oil (or corn oil)
• 3ts red chili pepper
• 1/2 cup juice from kimchi
• 3 cups of water (or anchovy broth)
• 1TS minced garlic
• 1ts salt
• 3pcs spring onion
• 1/2 onion
• 1pack of tofu
• 1TS soup soy sauce
Directions
• Cut the kimchi into bite size
• Stir-fry kimchi and chopped onion with sesame oil (corn oil) for 5mintues.
• Add the anchovy broth (or water)
• Add salt, minced garlic, chili pepper, kimchi juice and soup say sauce.
• Cover and cook for 20mints over medium high heat.
• Put the tofu over top
• Cover and cook another 10-15 minutes over medium heat.
• Chop 1 spring onion and put it on the top of the stew.
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