Kimchi jjigae with mushrooms recipe below
Broth - Bring it to boil and simmer for 10 mins
2 1/4 to 2 1/2 water
Korean dried kelp and anchoive pack (Found at most Korean grocery stores)
Stew:
~1/2 to 1 cup chopped kimchi
1/2 an onion, sliced
1 spoonful minced garlic (add less based on personal preference)
1 pack firm tofu (optional)
Choice of mushrooms
3-4 green onions, cut in 2” long (optional)
1-3 tsp soy sauce and/or fish sauce
Salt to season, if needed
Seasoned paste:
1 tbsp gochujang (red pepper paste)
2 tsp gochugaru (red pepper flakes; not powder)
1-2 tsp sugar
1 tsp sesame oil
1. Make the broth
2. Combine ingredients to make the seasoned paste and set it aside
3. Add a bit of cooking oil and saute kimchi for 3 minutes on medium-heat
4. Add onions and saute until aromatic
5. Add minced garlic and seasoned paste. Saute for 30-60 secs
6. Pour the broth and add soy sauce and/or fish sauce
7. Cover the pot, and bring it to a boil
8. Lower the heat and add the mushrooms
9. Cover the pot and simmer for 20 minutes on medium-low heat
10. Taste to adjust seaoning based on personal preference.
11. Top with green onions and enjoy!
Rice: White rice, quinoa, and pressed barley (found at Korean grocery stores). I eye-balled the measurement. Although only need to add a little bit of quinoa and pressed barley. Like… 1/4 cup each?
