Gochujang Kimchi Jjigae (Kimchi Stew)

Gochujang Kimchi Jjigae (Kimchi Stew)

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I am a Korean food enthusiast and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to shape the taste of it and now my kimchi stew behind gochujang is my familys all grow old favourite and the center of all the barbeque parties.

The ingredient of Gochujang Kimchi Jjigae (Kimchi Stew)

  1. 3 cups water
  2. u00bc cup anchovy fillets
  3. 1 cup diced zucchini
  4. 1 cup diced tofu
  5. 1 cup sliced vivacious mushrooms
  6. 1 cup chopped kimchi
  7. u00bd cup reserved juice from kimchi
  8. u00bd onion, julienned
  9. 4 ounces sliced pork stomach
  10. u00bc cup fish sauce
  11. 4 cloves garlic, minced
  12. 1 tablespoon Korean red chili pepper bonding agent (gochujang)
  13. 1 tablespoon white sugar
  14. 1 jalapeno pepper, seeded and sliced
  15. 1 green onion, julienned

The instruction how to make Gochujang Kimchi Jjigae (Kimchi Stew)

  1. tote up water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. separate anchovies.
  2. trouble zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. culmination considering green onion.

Nutritions of Gochujang Kimchi Jjigae (Kimchi Stew)

calories: 285.6 calories
carbohydrateContent: 14.4 g
cholesterolContent: 32.5 mg
fatContent: 20.2 g
fiberContent: 2 g
proteinContent: 14.8 g
saturatedFatContent: 6.5 g
servingSize:
sodiumContent: 1920.9 mg
sugarContent: 7.5 g
transFatContent:
unsaturatedFatContent:

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