The best way to Monica’s heart is through her stomach.
For those of you who know me, you can testify that I am very much a food lover. I eat more than three times a day, almost every three hours. I have this strange jaw exercise every few hours resulting to my eating habit. But oh, I’m not fat. In fact, I haven’t reach 45kg and yes, I’m abnormal. I eat almost anything (spoiled food and poison excluded)! I love to try different kinds of cuisines in different restaurants and places.
Not so recently (a few years ago), I became fascinated with Korean food. Having tons of Korean friends both here in my country and their native land, plus the Korean wave, I was very much influenced to test my palate for this cuisine.
For years, I’ve been spending time trying out different Korean dishes in authentic restaurants here in the Philippines. When I get lucky, some of my Korean buddies give me a treat by cooking native food to me. With those, I learned a lot. Even for someone who doesn’t know how to cook (if you discount frying food and heating things up in a microwave, that is), I have gained fair knowledge on how to mix stuffs and turn them into a delicious meal.
So for this topic, a recipe, I was a bit torn between what dish to feature. You see, I have many favorites, but I guess I’d try to settle for a Korean dish. In one of my posts, I have already written about Kimchi spaghetti, bulgogi, samgyeopsal, and Korean ice cream so for today, I’d like to share to you one of my favorite stews: Kimchi jjigae.
Kimchi jjigae (김치 찌개) is a Korean dish obviously made with kimchi and other ingredients, mostly pork, seafood, and tofu. Now, to cut the chase, I’ll be giving you the recipe on how to make Kimchi jjigae. Since I am not prepared for this, (I have low resolution photos of my friend’s cooking), I grab some information and photos over the net to share to you. This recipe is courtesy of http://crazykoreancooking.com/recipe/pork-kimchi-stew-kimchi-jjigae.
11 oz Kimchi 김치
7 oz Pork Neck (uncut) 돼지고기 목살
1 cup Kimchi Juice 김치국물
4 cups Water 물
1 tbs Red Chili Pepper Flakes 고추가루
2 tsp Salt 소금
Cut kimchi into about 2 inches long and add to the pot. Add 4 cups of water.
2. Kimchi Juice
Add 1 cup of kimchi juice. You may add 1-2 tbs of chili pepper flakes if you like it spicier. Bring into boil.
3. Add Pork
Add pork without cutting it. Bring into boil on high heat and boil for another 30 minutes on medium heat. Season with salt (Optional). Add gradually as you taste it.
4. Cut Pork
Take out pork and cut into bite-size pieces.
5. Serve and Enjoy!
Serve in a big bowl or a stone bowl. Place pork and chopped green onion on top or serve pork separately on the side. (If you like tofu, you can add at the end and boil for 3 minutes.)
Easy isn’t it? Let’s try!
Have you tried Korean dishes before? What’s your favorite?