[Updated 12 July 2021]If you’re looking for a way to use that jar of kimchi that’s been sitting in your fridge for a while, making kimchi soup (or kimchi jjigae) is your answer. Spicy, soothing it’s a simple dish to make and perfect to chow down on a chilly day ?Traditionally, kimchi jjigae uses pork shoulder or pork belly as one of its main ingredients since it pairs well with the soup. But it’s still possible to make a tasty dish using other meats! With this halal kimchi jjigae recipe, prepare to enjoy a mouthwatering bowl of kimchi stew whenever you want ? Note: When making Korean cuisine, it’s best to have a few essential pantry ingredients such as sesame oil, gochujang and gochugaru. P.S. Check out our article on where you can get halal Korean food products online in Singapore!Ingredients (serves 2)- 2 cups kimchi (diced)
- ¾ pound (340g) beef (cut into bite size pieces)
- 1 tbsp sesame oil
- ½ onion (chopped)
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp minced garlic
- ½ tsp minced ginger
- 3 cups water
- ½ block tofu (slice about ½ an inch thick)
- 2 scallions (chopped)
- Oil
- Salt and pepper to taste
Directions- Pour sesame oil into a pan and swirl it around. Add beef and cook over medium-high heat.
- Add kimchi to the pot and stir-fry for about 5 minutes. Add garlic, gochujang, gochugaru and soy sauce. Combine everything thoroughly.
- Pour water into the pot and bring to a boil.
- Reduce the heat to simmer and let the stew cook for another 20 to 30 minutes. Add tofu after the first 10 minutes and scallions at the very end.
- Serve it with a bowl of white rice and enjoy!
Now that you're armed with this easy kimchi jjigae recipe, it's time to head to the kitchen and make yourself a delicious pot of spicy kimchi stew ?
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