Tuesday, February 17, 2015

Kimchi Oyster Jjigae(Stew)

With Homemade Kimchi

IMG_2403Oh shucks! I didn’t take very good photos…anyway, it tasted grrrreat!

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
    DSC_5911
  • 1 bag/300g (about) bean sprouts 
  • 1 bundle/150g (about) garlic chives cut in 2 inch length DSC_5910
  • 200g Chinese cabbage kimchee roughly cutDSC_5913
  • 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
  1. 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
    .DSC_5906 DSC_5907
  2. 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.
    DSC_5908DSC_5915
  3. 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.DSC_5916
  4. 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.
  5. 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.DSC_5926

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.

IMG_2575

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).IMG_2616

My orthodox husband had a dozen roses delivered, predictable but I always appreciate his gesture.IMG_2607

My Today’s TAPAS continues on Instagram. This sashimi grade tuna wrapped with thinly sliced daikon radish, topped with quail egg was refreshing!IMG_2625

So far I have lost 2 pounds eating small lunch….my scale might be broken.

 

 

 

30 comments:

  1. Great food and beautiful flowers....and your photos are very nice! :)

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    1. Thank you Linda. Always fan to visit your blog.

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  2. Great food and beautiful flowers....and your photos are very nice! :)

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  3. Love the stew, looks very luxurious.

    Hugs,

    Yelena

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    1. Thank you so much Yolena1 Love the new profile pic!

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  4. I do like kimchi very much. This is a wonderful way to use it in stew.
    The flowers are beautiful.
    The tapas look beautiful. xo Catherine

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    1. Thank you Catherine. I definitely try your brawny/candy bar cupcake recipe.

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  5. Enjoyed your happy video...ha ha...didn't realized I had a fixed smile on my face throughout the time I was watching the video clip!! Funky and fun...now I must go and try mimicking the funky dance movement;P ...to keep warm:)
    Wishing you a happy happy day! and a happy new year!! Stay blessed:)

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    1. Thank you so much Annie. Ha ha ha...I always dance to the music just not in public.

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  6.  こんにちは。 キムチの入ったシチュウですか、美味しそうですね。バレンタインデイにレストランでお食事と花束、いつまでも新婚さん気分で、羨ましいです。
     私もバレンタインデーの次の日、ブリッジのパートナーの年上の女性から、チョコを一つ貰いました。 チョコレイト会社の思う壺です。 

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    1. あはは。 日本ではバレンタイン時期は新作のチョコレートが山ほど出るそうですね。 面白そう! 
      楽しいコメントありがとうございます。 石垣のポスト今から楽しみです。 

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  7. It looks very appetizing! And congratulations on losing 2 pounds (that's a lot!!)

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    1. Thank you very much Angie. Love your blog!

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  8. Hi, i'm the person who shared kimchi with you:-) I never tried making kimchi-jigae with oyster and i will definitely try it! I'm not sure why but Korean ppl usually use pork belly in kimchi soup. My favorite kimchi soup is with a can of mackerel, yum!! Thanks for sharing!

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    1. 당신의 친절한 설명에 감사드립니다. 우리는 우리와 함께 공유 다시 맛있는 김치 덕분에 좋아.

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    2. U made me smile with your Korean writing:-)

      あなたは非常に歓迎されている !!

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  9. The soup with kimchi looks delicious...very flavorful!
    Beautiful flowers...
    Hope you are enjoying your week :)

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    1. Thank you Juliana. I just visited your blog and suddenly I'm craving for oden!

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  10. I am also struggling to lose a couple of kilos. Great stew my son would love the addition of tofu!

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    1. Thank you Katerina. Really? You looked fabulous on TV. And the food you prepared looked delicious!

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  11. Simply damn delicious kimchi and oyster stew!!!
    what a coinsidence, i just finished my haemul jjiggae (seafood)
    Dedy @Dentist Chef

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    1. Thank you Chef! I can't wait to see your seafood jjigae. Your blog foods are all unbelievable!

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  12. Dear Nipponnin, thank you so much for the kind link to my blog! When I saw your kimchi jigae I almost forgot I have already had lunch and wanted to prepare a kimchi jigae too ;-) Your husband does have kind colleagues at work! The oyster version sounds very original and delicious. I imagine the kimchi made by his Korean colleague must have been delicious both raw and in the stew...
    The video is so joyful! Thank you for sharing.
    Congratulations for the weight loss (again???). You are inspiring for many of us!

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    1. Thank you for your comment Sissi!. You're welcome! Your jjigae is very very good and inexpensive to make.

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  13. Hi Nippon Nin,

    Your husband is so sweet buying you roses every Valentines... He is a gem! My husband is orthodox too but he is not buying me flowers on every Valentines day!!! LOL!

    I'm not being critical with your photo and reckon that your all homemade kimchi stew looks delicious... Strangely, why are you still losing your weight? Are you going thru any diet or fitness program? :p

    Zoe

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    1. Zoe, it's good news! I only need to loose 5 pounds more. Ha ha ha. My diet is actually very simple. I usually have vegetable smoothie in a morning, I eat whatever tapas I made for lunch then I have regular meal for supper. I'm preparing for incoming Japan trip... many delicious foods are waiting for me!
      Thank you for your comment. Thank you for the steamed bun recipe!

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  14. キムチ入りシチューですか。お料理へのアイデァはつきないようですね。アメリカでのバレンタインは男性からというの、いいですね。特に真紅の薔薇のプレゼントはご主人の素直な意思表示でしょう。ご存じのように日本では半ば義務感もともない、男性たちをチョコのプレゼントでsweetにするのをbitterに感じてる女性も多いかも。ちなみに3月14日には男性が女性に御返しします。エビで鯛を釣る女性も多いのでは?減量作戦うまく進んでますように。

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    1. あはは。エビで鯛を釣る、、、って上手い言い方ですね。 もう少しで、理想の体重に近づきます。 日本に行く前に何とか痩せないと、、、厳しいです。
      いつもコメントありがとうございます。

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  15. Ahh! Winter Sonata... so many dramas, so l little time :D Kimchi Jjigae is must for me at least ones a week! Yours look wonderful!

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  16. Thank you so much Sandra. I'm making your curry cauliflower tonight.

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