What is Kimchi Jigae?

More authenticly speaking jjigae , kimchi jigae is a Korean goulash made with kimchi, a type of fermented vegetable, similar to preparation for cabbage. In many Korean homes, traditional food is produced, Kimchi Jigae . In addition to Kimchi, this meal usually contains vegetables, pork and tofu. However, it can become a vegetarian bowl by skipping pork. However, bacon or pork loins are usually used for kimchi jigae . Pork is cut into thin strips or small pieces before inclusion in steamed meat. This bowl usually includes solid tofu, cut strips or cubes. Mushrooms, white and green onions and green chilli are often added.

Kimchi itself can be home, but most often the shop is bought. Although it is easy to find in Korea, in other regions, Kimchi can only be found on the Asian markets and ECIALTY. The juice is red and is used together with Kimchi in steamed meat. This results in a steamed meat usually má bold red color.

Often spices such as ginger and black pepper are included and soy sauce is also added. Korean chili paste and Korean chili flakes are also frequent ingredients. Authentic kimchi jigae will only use the Korean varieties of these chili products, because there is a significant difference in the taste between Korean versions and other Asian versions. Korean peppers are not as powerful as other Asian red peppers.

The Korean version of Miso, Doenjang can be added to align Kimchi fluctuations. Doenjang , however, is stronger than MISO and can therefore overcome the food if it is not carefully used. To thicken and add creamy quality, butter can also occasionally be added correctly before the bowl is removed from the heat.

In order to create kimchi jigae , garlic is first fried in oil. Then the pork are addedand onions and fry. Kimchi and vegetables are then included and cooked. After frying, water and kimchi are added. Finally, tofu and mushrooms can be added and steamed simultaneously.

alternately, the meat can be marinated in rice wine. Chili flakes and paste, along with garlic, soy sauce and black pepper, can be mixed together separately before they are included in the stew. Tofu can also be added only after the meat is usually done and the heat is reduced. kimchi jigae is often decorated with a green onion.