Jjigae kind of night.
It helps to start the stew in a larger pot and later divide between individual cauldrons to bring everything nicely bubbling onto the placemats. A real individual Korean cauldrons allow to turn up the heat big time, deliver the stew boiling to the table to see the egg cook. Ladling out of the big pot is fine, too.
So what do we have here? Step by step for about a 5 qt pot:
STEP 1
— 2 onions thinly sliced
— 6 garlic cloves crushed
— 1/4 cup neutral oil
soften on medium heat
STEP 2
— about 1 lb of matchstick size sliced pork (belly, chops, butt, ribs — whatever there is)
stir until the color of the meat changes to cooked
STEP 3
— 2 Tbs doenjang
— 2 Tbsp gochugaru
— 2 Tbsp gochujang
— 2 Tbsp sugar
— 1 lb kimchi cabbage with its juice
heat up everything and gently mix until combined
STEP 4
— 2 qts stock (I used leftover Thanksgiving turkey one)
bring to a boil and simmer for 15 min
STEP 5
— 1 block of tofu (any kind in bite size pieces)
AT THE TABLE:
— garnish with chopped scallions, or/and parsley, cilantro;
— have some cooked warm rice to add by a spoonful;
— if jjigae is bubbling, crack an egg and watch it thicken adding smoothness and depth to the broth.
#food #cooking #homemade #jjigae #koreanfood
Lukasz
Julia
Eishi Noguchi
AllRecipe.Org
The Peter Pan of Nerdery™️