Kimchi Chigae

I was looking back at some of my recipes and I realized that this one deserves a better photo than the previous one! So here’s an update on my version of kimchi chigae a.k.a. kimchi stew, adapted from Maangchi.

Kimchi Stew is a warm, spicy and a bubbling pot of kimchi goodness. It comes with a great combination of meat and vegetables so you can guarantee that it’s pretty healthy, although I wouldn’t recommend it eating everyday! It is absolutely normal to perspire profusely while eating this dish because that’s how it is!

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As mentioned earlier, the recipe is an adaptation from Maangchi’s recipe and it is not at all difficult to follow.

*Just a word of caution, the ingredients might be a deviation from the ‘proper’ kimchi stew.

Ingredients:

  • 500-600g of pork belly
  • 4-5 stalks of spring onions
  • 2 medium-sized onions, roughly chopped
  • 4 heap tablespoons of kimchi
  • 1 teaspoon of salt
  • 2 teaspoons of sugar
  • 2 teaspoons of sesame oil
  • 1 tablespoon of hot pepper paste (gochujang)
  • 2 tablespoons, or more, hot pepper flakes (gochugaru)
  • 1 packet of enoki mushrooms

How?

  • Prepare and clean the ingredients beforehand, that includes the stock.
  • For my version of kimchi stew, I used a hotpot as it maintains the temperature.
  • Arrange the ingredients in the hotpot in ANY way you like – plus points if you make it look photogenic.
  • Pour the stock in and let it bubble away slowly.

Maangchi’s recipe calls for an anchovy stock to be made but I used a pork-based one, which is also very easy to make. It’s just 500g of pork ribs into a pot of boiling water and let it boil on high heat for about 10-15 minute before bringing it down to a simmer.

Like what Marco Pierre White said, “Cooking is a philosophy..” So do not be dictated by what the recipe says. If you want to make it spicier, add more red pepper powder. Cooking this dish in a hotpot makes it easier for everyone to share and it sort of becomes like a steamboat-style kimchi stew!

6 thoughts on “Kimchi Chigae

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