With Homemade Kimchi
My husband is blessed to work in nice office environment. A friendly Korean co-worker shard her homemade kimchi with us. The generous portion packed in Tupperware, the deep tangy flavor has a nice kick, we have been enjoying for weeks now…I made this stew with homemade (just not by us) kimchi.
I watch Korean drama often enough that I can speak chokkom (a little) Korean…food scenes are fascinating to me! 2002 mega hit Korean drama, Winter Sonata, brought strong Korean boom to Japan - the high school heroine preparing kimchi jjigae for a love interest/class mate part was particularly memorable.
My jjigae needs only one Korean spice – gochujang (Korean chili paste) – thus uncomplicated, nice thin flavor. Other jigae recipes I recommend – Marc’s kimchi jjigae or Sissi’s kimchi stew. both recipes have appetizing, gorgeous deep red color!
Not exactly related to the recipe but I enjoyed so much, I wanted share.this YouTube video – Japan China Korea Happy! Peace!
Ingredients and Instruction for for 4 servings Print Recipe Here
(I halved the recipe)
- 8 -12 fresh shelled oysters
- 1-2 teaspoons salt, dissolved in large bowl full of water. This is to wash oysters.
- 2 Tablespoons sake
- 2 Tablespoons soy sauce, tamari soy sauce for gluten free recipe
- 2 –3 Tablespoons potato starch
- 2 plus Tablespoons vegetable oil
- 1 Tablespoon sesame oil
- 1 firm tofu, cut in 2 inch cubes
- 1 bag/300g (about) bean sprouts
- 1 bundle/150g (about) garlic chives cut in 2 inch length
- 200g Chinese cabbage kimchee roughly cut
- 6 cups fish stock Note: I made from 2 Tablespoons sardine dashi powder dissolved in 6 cups hot water
- 2-3 Tablespoons gochujang
- 3 Tablespoons soy sauce
- 1-2 teaspoons sugar
- 2 Tablespoons potato starch
- Quickly wash oysters in salted water, Pat dry with paper towel. Mix sake and soy sauce in bowl and place oysters in it. Marinate for 5-6 minutes. Run through your fingers to remove excess moisture from oysters, dust lightly with starch. Set aside
- Heat vegetable oil in non-stick frying pan at medium heat. Cook oysters until slightly brown on both sides. Do not over cook. Transfer onto paper towel.
- Clean the same pan with a paper towel and pour sesame oil to heat at medium heat Add cut kimchee and sauté for 1 minute.
- Boil the fish stock in hot pot then simmer. Add sautéed kimchee to the pot. *Scoop 1 ladle full of warmed fish stock out into a small bowl, add gochujang and dissolve, pour back into hot pot. *This step makes it easier to dissolve rather than directly adding the gochujang into the hot pot.
- Mix in soy sauce and sugar. Then add tofu, bean sprouts, oysters and garlic chive. Cook for about 3-4 minutes over low heat. Serve hot.
To reciprocate for the kimchi, I made a raspberry shortcake….she had the day off that day….however it was enjoyed by other people in the office.
I hope you had a wonderful Valentine’s Day. We had dinner at St. Jack a French bistro restaurant. They offered a Special Valentine’s Day dinner. The baked Alaska was the only dessert they served. I never had this one before so it was kind of fun! for me (my husband not so much…he does not like meringue).
So far I have lost 2 pounds eating small lunch….my scale might be broken.