kimchi jigae, is a spicy red stew served in a served in a stone pot. It's normally made with pork (pork belly, chops, etc) but I wanted to make one with duck,,,gadwall (what I pulled from freezer). It normally is topped with tofu in Korean joints, but I skipped that as I don't keep that around - I just added more MEAT!!
Ingredients
Instructions
In a large pot, heat the oil over medium high heat. Add the onion, garlic, and meat, and cook for about 5 minutes, until the meat is lightly browned and the onions start to soften.
Add the kimchi and fry for 2 minutes.
Then add the salt, sugar, chili flakes, gochujang, and broth. Stir until combined. Bring to a simmer, cover, and cook for 10 minutes. Uncover and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with steamed rice!
man I like that stew,,,,it's better for winter (spices gets the ol' blood boiling) but I can live with that for the taste - why God let us invent air conditioning!!
Ingredients
- 1 tablespoon oil
- 1 onion (thinly sliced)
- 3 cloves garlic (sliced)
- meat - I used duck, but often done with pork - cut up some
- 1 pound kimchi (with juices, chopped)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes
- 1 tablespoon gochujang (Korean red pepper paste)
- 3 cups chicken stock (700 ml, can substitute fish or beef stock)
- 1 teaspoon sesame oil
- 1 scallion (chopped)
Instructions
In a large pot, heat the oil over medium high heat. Add the onion, garlic, and meat, and cook for about 5 minutes, until the meat is lightly browned and the onions start to soften.
Add the kimchi and fry for 2 minutes.
Then add the salt, sugar, chili flakes, gochujang, and broth. Stir until combined. Bring to a simmer, cover, and cook for 10 minutes. Uncover and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with steamed rice!
man I like that stew,,,,it's better for winter (spices gets the ol' blood boiling) but I can live with that for the taste - why God let us invent air conditioning!!
