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!
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.
- 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
- 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!
The original plan was to prepare bo-ssam, or usually translated as boiled pork wraps. It’s a traditional Korean recipe, with boiled pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf (Maangchi). So, it’s essentially a pouch of spicy, sour, salty, porky and kimchi goodness! However, due to the lack of time, I settled with just making the boiled pork! The recipe is taken from http://www.maangchi.com/recipe/bo-ssam and it is very easy to follow as well!
A few things that I left out:
Doenjang (Korean fermented soy bean paste) – Because there was no more stock at the Korean supermarket! 😭
– In place of Doenjang, I added some soy sauce instead.
Hazelnut coffee powder
– I added instant coffee (I used Nescafé, but any instant coffee would be okay I think.)
So give it a try! I guarantee that it’ll be a good experience!
Christmas was an awesome dinner made by a few of us – aspiring young chefs in the making! No I kid. We just love cooking!
Anyway I’ll put up the recipe for my version of stuffed roast chicken that you see here.
Many many thanks to http://www.bbcgoodfood.com/howto/tools/roast-timer for saving my life. It’s a rough guide to how long you should cook your meat, be it beef, lamb, chicken, pork or turkey.
The chicken I used here can be bought from Sainsburys (Large chicken) and it’s about 2kg (~4.4lbs)
- You start off by letting the chicken come to room temperature so that you don’t put a cold chicken into the oven. There’s always a danger of your chicken being undercooked in the middle if you put a cold chicken in.
- Once it is at room temperature, pour some olive oil and massage the chicken. Ensure the WHOLE chicken is covered with a light coating of olive oil (you do not need to empty the whole bottle).
- Sprinkle salt and pepper and rub it all over the chicken.
- Put it into a large roasting tray (preferably a deep one) and add some water until it covers the bottom of the tray. You add herbs if you want but that’s optional.
- For a 2kg bird, 200C/fan 180c/gas 6 for first 20 mins. Then 180C/fan 160C/gas 4 for next 1 hour 20 mins – taken from the website mentioned earlier. I tweaked the two temperatures by going slightly higher than stated.
- Baste the bird every 10-15 minutes to prevent it from drying out.
- When nearing the end, make sure the juices that run out are clear and not bloody or anything other than clear.
- Let the bird rest for about 5-10 minutes, but if you want to serve it hot just bring it straight to the table.
I used the recipe from Gordon Ramsay’s Stuffed Roast Chicken with Chorizo and Beans!
The beans I used are the same as the recipe’s – cannellini beans
You can use chorizo, pancetta or you can experiment with anything else!
I made my own salsa finally! After procrastinating, watching countless videos and eating good ones, I’ve made my own.
I don’t have a picture of the salsa in its entirety, but this will do. My midnight snack: Edam cheese, pepperoni slices, salsa, rocket leaves and ketchup added later.
The salsa I made is very easy and I trust that there are many excellent salsa recipes out there! I made it in bulk and put it in the fridge so that the flavors are allowed to develop.
6 tomatoes, diced
1 red onion, diced
1 clove of garlic, pureed (use salt and grind it against the chopping board with a knife)
Extra Virgin Olive Oil
Salt and Pepper to taste
Fresh Coriander, finely chopped
All the ingredients go into a mixing bowl, liquids next and just mix! Transfer it into a plastic container of your choice and put it in the fridge and allow the flavours to develop!
The ingredients can be varied depending on how you like it. After all, cooking is a philosophy! If 1 onion is too much, use half or even a quarter. You can use jalapeño peppers in place of chilli, lime juice in place of lemon (or different acids if you wish to experiment!)
So I was searching for souls that could be made with chorizo as an essential ingredient, and I found this on BBC’s website:
I followed the recipe but made a few changes to it!
I swapped out red lentils for green as the red ones were out of stock. Also, a special ingredient I added: cheese! Grate it (if you’re using a small block of cheese) or tear it if you’re using slices. I used a sliced of Edam cheese, tore it into pieces and placed it at the bottom of the bowl. However, I believe that grating it would be slightly better as it melts beautifully into the soup.
And one fine day I decided to make stewed pork belly. I managed to get a decent slab of pork belly from the supermarket.
Who said pork belly was difficult to work with? 😝