Hi there,
As you know NTUC Fairprice has been having Korean fair and I have mentioned in my previous post that I have wanted to cook the Kimchi Chigae which is Korean Spicy Kimchi Stew, that is simple & quick.
And since these days all the evenings had been rainy, this is a good stew that can warm your body & soul. 🙂
What you need for this dish is really…up to whatever you like in your stew. But basically you will need below :
The ingredients below can feed 4 pax
- Miso paste x 2 – 3 table spoon (you can use Japanese white or red miso, or for a more authentic taste use Korean miso paste)
- Kimchi x 1/2 pack (125g)
- Onions x 1 medium size (thinly sliced)
- Carrots x 1 (thinly sliced)
- Spring Onions x 2 stalks
- Chilli powder (optional)
- Sesame oil (2 teaspoon)
- Cooking wine (2 teaspoon)
Optional :
- Pork belly x 1 pack
- Chinese cabbage x 2 leaves
- Chives x 4 stalks
- Korean potato noodles x 1 bunch (size of 10cents in diameter)
- Tofu x 1 pack
- Fish cakes / fish balls
Basically the mandatory ingredients is to give the sweetness to the broth and also form the base of the spicy stew. Whereas all the optional one is to add some omph and bite to the stew.
Directions :
- Pour a little sesame oil on to a non stick pot or clay pot or Korean clay pot under low heat.
- Sauteed the thinly sliced carrots, onions until slightly brown.
- Turn up to high heat & Stir fry some pork belly with the sauteed vegetables.
- Pour in boiling hot water to form the broth (sieve out any foam if it surface on the broth)
- Add chinese cabbages and other ingredients which you like (you can also add in bonito powder)
- Pour in half a packet of kimchi (together with the liquid inside the kimchi pack)
Â
 7.  Spoon in the miso paste & chilli powder into the broth
 8.   Pour in cooking wine and let it simmer
 9.  Sprinkle in some chives or spring onions
 10. Put in some Korean potato noodles, it will takes less than 1 min to soften the noodles. It has a rather chewy texture and also is quite filling.
You can see this version of the Kimchi chigae is not as fiery red because I have opted to use white miso and also I didn’t add any chilli powder in it as I ran out of it.
If you want a more authentic taste, you can only use the basic ingredients, add some clams and tofu, and also use Korean red miso, you will get a very close version to those you get in Korean restaurant. 🙂
As for the Korean potato noodles, you can also use it to fry noodles as well, it goes well with some beef and vegetables or seafood. Something different from the yellow noodles or kway teow. 🙂
Hope this recipe can warm you up during this wet season, great for both sharing with the family or just eating alone.
Happy Cooking!
For latest news on restaurants, supermarkets, food fairs, or simply check out some simple recipe ideas & review, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.
Cheers,
Dawn