Kimchi Stew (Kimchi-jjigae: 김치찌개)

Kimchi Stew (Kimchi-jjigae: 김치찌개)

September 15, 2019 100 By William Morgan


(upbeat music)
Hello everybody!
What are you making these days?
These days it’s getting cooler,
it’s like fall season has come.
I think that we need some spicy stew.
So we are going to make
Kimchi-jjigae, kimchi stew.
This is one of the most
popular korean side dishes,
stew among all the dishes.
I’ve never seen anybody
who hates Kimchi-jjigae.
If you can eat spicy
food, everybody loves it.
Some people don’t like kimchi texture,
but when I cook this,
everybody loves this.
You remember eight years ago,
I started uploading my video on youtube,
so many people loved this recipe.
Today I’m going to remake this video
with a little different
recipe more upgraded,
and more tasty and with HD!
To make this stew more
tasty I am going to make
anchovy stock with these dried anchovies.
And I’m going to choose the seven
most handsome guys here.
So if you don’t have dried anchovies,
you can use chicken broth
or beef broth or even water.
One, two, three… seven.
These guys are chosen.
These guts is like black
kind of intestines,
all everything together.
I just remove this all
remove the black stuff.
Around maybe 1/3 cup amount,
and slice thinly.
These three green onions.
I’m going to use these, these
roots, add this to my stock.
Here you go!
You can get this dried kelp in any grocery
store these days but expensive.
When you visit a korean grocery store,
it’s much cheaper.
So I’m going to add just this amount
three or four inches
These guys are going to
make really delicious stock.
Four cups of cold water, and then boil.
Meanwhile let’s chop up
these vegetables and kimchi.
kimchi is in my refrigerator,
and three green onions I
will just cut it first.
Two green onions
and this is for later garnish.
I will just chop it up.
And medium sized one
onion I am going to use whole
Slice thinly so when it’s cooked,
this onion is going to be almost melted.
give sweetness.
To make the Kimchi-jjigae it
should be fermented kimchi,
which means the kimchi
tastes sour like aged kimchi.
I have, maybe three weeks
ago, I made this kimchi,
well well fermented, very sour.
And perfect for me to make Kimchi-jjigae.
This is my fermented kimchi,
I’m going to show you this one,
it’s yesterday I made this kimchi.
You know in korean cuisine
kimchi is so important.
My kimchi, these days this kimchi,
old kimchi is so sour,
so just making Kimchi-jjigae,
Kimchi-bokkeumbap,
Kimchi soup, Kimchi pancake,
all kinds of stuff I make with this.
But I still miss the freshly made kimchi,
so yesterday I made this
kimchi I’ll show you.
Very fresh smells, I love that.
And then this juice,
kimchi brine we call this.
You need to press down like this,
Smells good, I love that.
I want to eat this but today I have to
eat my lunch with my Kimchi-jjigae.
Before I run out of aged kimchi,
I gotta prepare my freshly made kimchi.
I’ll put it back,
and then I will show you this one.
Wow smells sour,
Look at that, brine,
smells really pungent.
I’m going to use one pound of kimchi.
One pound kimchi, and
we need kimchi brine.
I will use around 1/4 cup.
So let’s put this here.
And then again press down and then close,
so put this in the refrigerator.
I’m going to bring my meat,
today I will use pork: 1/2 pound.
This is shoulder part but
you can use pork belly.
Pork belly is very delicious but
sometimes when I see too much fat,
this pork shoulder, but I
like to include this skin.
Skin part is so tasty when you cook.
I’m going to cut this kimchi first,
bite-sized.
This part.
It’s boiling over…
I open just half.
So I need to cook this 20 minutes.
red hand! Let’s wash!
It was frozen but I put
this in the refrigerator,
a few hours later just easy to cut.
Like this.
And then I’m going to add onion one cup,
and green onion, two green onions chopped.
Exactly twenty minutes
see, wow bubbly and boiling
I’m going to turn down the heat.
Low heat and close.
We are going to add something
like hot pepper flakes
and make it spicy and
salty and a little sweet.
Salt one teaspoon,
and sugar I will use two teaspoons.
One, two.
Hot pepper flakes you may want more spicy,
and you can add more hot pepper flakes.
And hot pepper paste
around one tablespoon.
And sesame oil one teaspoon, gorgeous!
Turn off.
Wow look at that!
Kelp, really expanded.
Also radish I, I made
radish really sliced thinly
that’s why you can see through
almost half translucent.
Look at that, so that means
all delicious stuff came out.
Let’s strain.
Look at this color, beautiful color.
So all these things are
edible you can eat it (laughs)
and also this dried kelp is expanded,
don’t throw away I usually cut thinly and
then just stir fry with
soy sauce and a little honey
and garlic and sesame oil later,
it’s tasty like one
side dish you can make.
Measure two cups.
One cup,
two cups.
We have a little, like
around a half-cup more,
but you can add later if you want.
So let’s go.
Ten minutes after I will just
mix this and add my tofu.
This is tofu, I am going
to use half package.
I use medium firm or firm tofu,
or just any type of tofu you can use.
And half, this one, I
am going to use later.
I will show you how I
do this leftover tofu.
Fill it up with water, clean water,
and keep in the refrigerator.
It will be okay up to a couple of days.
And then let’s go to our stew!
already ten minutes passed.
See this hot pepper paste, mix well.
Then tofu.
close.
Turn down the heat to medium.
Yes… and this green onion, like this.
Nice!
This is my mitbanchan.
mit- banchan, side dishes
in the refrigerator.
I keep this for long time I can eat it.
Gochu-jangajji is green
chili pepper pickles.
umm! Ocean smell!
This is Doljaban-muchim.
And my rice, multi-grain rice.
Cheers everybody!
So this is for four servings,
Four people can share this amount.
Oh my, so good!
Sweet, sour and spicy, and savory!
And then let me taste this pork.
Very delicious, it’s a little salty,
so always eat with rice.
Kimchi.
So today we made korean Kimchi-jjigae!
Korean Kimchi-jjigae,
perfect Kimchi-jjigae!
You will be surprised how tasty it is.
Enjoy my recipe, see you next time!
Bye!