Stewed Kimchi (Kimchi Jji Ge)
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
- 2 tablespoons korean red pepper paste (kochujang)
- 3 cups water
- 1 cup kim chee
- 1 teaspoon soy sauce
- 1 tablespoon korean red pepper powder (kochugaru)
- 2 tablespoons garlic, minced
- 2 green onions, sliced on the bias
- 1⁄2 lb tofu (medium or firm)
- 2 hot green chili peppers, chopped (optional)
- salt, to taste
- pepper, to taste
directions
- Spray a medium size pot with non-stick spray and set over medium-high heat.
- Add pork and saute for a minute or so.
- Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
- Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
- Cook for 20-30 minutes.
- Add chilies, green onions, salt and pepper.
- Cook for another minute.
- Serve with rice.
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Reviews
-
This was a good base, J.Ko. But I found ways to give it a lot more flavor, which I felt it lacked when I made this recipe the first time. I use bacon. The fatty-ness of it really soaks up the flavors. I also use dashida. This makes the soup have that great well-rounded beef flavor...and it replaces the salt. Every once in a while I'll put some tofu in it too. You did a pretty decent job. I make this often for myself.
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
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