Korean Jjigae (Korean Stew)
By Simbooker on 26th February 2014
Files & Tags: recipes, index, asian, soups and stews, chicken, chili pepper,
potatoes & root vegetables, korean
Jjigae is a Korean stew, although I consider it to be more of a soup. There are many different versions or combinations of this stew. The stock and broth is what makes it Jjigae, but the added ingredients such as meat or vegetables can be pretty much whatever takes your fancy. You can add Tofu, Kimchi, Meat, Potatoes... whatever you want.
potatoes & root vegetables, korean
Jjigae is a Korean stew, although I consider it to be more of a soup. There are many different versions or combinations of this stew. The stock and broth is what makes it Jjigae, but the added ingredients such as meat or vegetables can be pretty much whatever takes your fancy. You can add Tofu, Kimchi, Meat, Potatoes... whatever you want.
I first tasted Korean food many years ago in Egypt.
It was Korean barbecue table side, and it was absolutely delicious. But at the time to be honest, I didn't even know I was eating Korean food. This admission was saved for another post, but seeing as this will be my first official Korean dish post, I thought I might as well say it now.
It was Korean barbecue table side, and it was absolutely delicious. But at the time to be honest, I didn't even know I was eating Korean food. This admission was saved for another post, but seeing as this will be my first official Korean dish post, I thought I might as well say it now.
I have been doing a lot of research about Korea and it's food. I like to know about all types of food from all over the world. I have also been experimenting in the kitchen with Korean dishes also. My favourite Korean dishes are the soups and stews. They are spicy, comforting, and extremely tasty. What gives this soup it's red colour is Doenjang and Gochujang, both widely used ingredients in Korean cuisine. Doenjang in particular is essential to Korean cuisine. It's basically fermented Soy Bean Paste. Gochujang is a red chilli paste.
In America you should be able to get these two essential Korean ingredients easily. If you can't I highly recommend that you purchase them online. If you cannot get these ingredients substitute with Kum Lee's Chilli Bean Sauce, it's basically a mixture of these ingredients all in one. My version of this stew had meat; chicken and potatoes. It was an utterly delicious combination.
In America you should be able to get these two essential Korean ingredients easily. If you can't I highly recommend that you purchase them online. If you cannot get these ingredients substitute with Kum Lee's Chilli Bean Sauce, it's basically a mixture of these ingredients all in one. My version of this stew had meat; chicken and potatoes. It was an utterly delicious combination.
Korean Jjigae Recipe
1 PACK OF CHICKEN, 1 pack of Potatoes, 10 Cups of water (Approximate),
5 chunks of ginger, 1 tsp of sesame oil, 3 tsp of light Soy Sauce, 1 tbs of Doenjang and 2 tsp of Gochujang, Or Substitute Kum Lee's Chilli Bean Sauce adding 1 tbs plus 2 tsp of the substituted paste, (this is a spicy mixture so you can subtract or add to your taste) 3 chopped Scallions, 1 tbs of red or rice wine vinegar, 1 whole garlic bulb halved -don't worry about peeling, 1 peeled whole yellow onion, 2 tsp of Chilli powder, Salt to taste
Bring a large pot of water to a boil. Add the Chicken, then the scallions, ginger, onion, garlic, soy sauce, sesame oil, salt, pepper, and stir, bring to a boil for ten minutes and then turn to low heat. Then add the Chilli powder and Soy Bean paste (Doenhang and Gochujang or Lee Kum Lee's Chilli Bean Sauce) Stir again and leave to simmer for half an hour. Check again and add vinegar, check for salt and pepper. Twenty to twenty five minutes before the end of cooking time add the potatoes.
5 chunks of ginger, 1 tsp of sesame oil, 3 tsp of light Soy Sauce, 1 tbs of Doenjang and 2 tsp of Gochujang, Or Substitute Kum Lee's Chilli Bean Sauce adding 1 tbs plus 2 tsp of the substituted paste, (this is a spicy mixture so you can subtract or add to your taste) 3 chopped Scallions, 1 tbs of red or rice wine vinegar, 1 whole garlic bulb halved -don't worry about peeling, 1 peeled whole yellow onion, 2 tsp of Chilli powder, Salt to taste
Bring a large pot of water to a boil. Add the Chicken, then the scallions, ginger, onion, garlic, soy sauce, sesame oil, salt, pepper, and stir, bring to a boil for ten minutes and then turn to low heat. Then add the Chilli powder and Soy Bean paste (Doenhang and Gochujang or Lee Kum Lee's Chilli Bean Sauce) Stir again and leave to simmer for half an hour. Check again and add vinegar, check for salt and pepper. Twenty to twenty five minutes before the end of cooking time add the potatoes.