kimchi jjigae

November is the usual month of the year that I make kimchi but because our supply wasn’t much last year, I had to make some again. Today, I just made about 14 pounds of cabbages and 1 medium size daikon for my KKakdugi (cubed radish kimchi). It took me almost 4 hours to make it and it was all worth it.

My recipe came from my very good friend Maangchi and I have been using her recipe for about 7-8 years now. A few years back, I posted my Homemade Kimchi blog post, visit the page and enjoy more photos of how to make kimchi plus my personal recipe as adapted from Maangchi’s recipe.

I gave a few jars to some friends. My family will be enjoying our family dinner with our freshly made kimchi! Mmmmm.. I must not have lunch and get ready to feast tonight.

If you have any questions, feel free to leave me a message. If you search my blog using search word “kimchi,” you will learn more on how to make your own. Thanks for visiting my Blog.

Two weeks ago, I made a fresh batch of Kimchi and it is happily fermenting in our refrigerator. This is the perfect time to cook up a nice casserole of Kimchi Chighe.

This is one recipe that’s very easy, healthy, appetizing and filling. This is how I got my husband hooked up with Kimchi 🙂

INGREDIENTS:

1/4 lb boneless pork chop sliced thinly and cut into 2″ in length (substitute could be pork belly)
3/4-1 cup of Kimchi
3 cups beef stock or anchovy stock
1 block of Silken Tofu
4 dried Shiitake Mushrooms, soaked in water
2 stalks of Green Onions

In a medium sauce pan over medium heat, cook and stir the pork. When meat is nearly done, add in the drained Kimchi. Reserve the kimchi liquid.

After a while of cooking, add in the Kimchi liquid and beef stock and bring to boil. Remove from heat and set aside.

In a shallow casserole, arrange the cut-up tofu, shiitake mushrooms (cut in quarters or whole ones if you prefer), and sliced green onions. Add the Kimchi and Pork soup and heat. When tofu begins to shake you may add chrysanthemum leaves or more green onions.