KIMCHI JJIGAE (SPICY KIMCHI STEW)

INGREDIENTS

SERVES

4

METHOD

400 g kimchi
60 ml kimchi brine
3 Spring onions
1 medium onion
10 ml salt
10 ml sugar
20 ml gochugaru (hot pepper flakes)
15 ml gochujang (hot pepper paste)
10 ml sesame oil
500 ml beef stock
250 g package of tofu, sliced into bite size pieces

The most essential dish in Korean cuisine, kimchi is prepared with various ingredients. There are well over 100 varieties but the most common is cabbage. Kimchi is used to add texture and bite to food as a banchan, or to flavour soups and stews for wonderfully comforting meals. A very typical weekday meal in a Korean home, kimchi jjigae is very simple and can be made with or without some sort of meat.

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