Monday, November 26, 2007

Kimchi Jigae (Stew) and Banchan (Side dishes)

今天UBC下了今年冬天第一場雪 雪和雨濕濕冷冷的 回家後特別想煮些熱騰騰的湯 或類似火鍋的晚餐: 辛辣韓式豆腐雞肉泡菜鍋 當然要配上一碟碟小菜: 燉馬鈴薯佐蒟蒻 蓮藕 以及豆芽芝麻沙拉

I went out for dinner with the girls at Jang Mo Jib (a Korean restaurant on Robson) last night; however, the overall meal was not as good as I remembered. Slightly disappointed, I decided that I would make some simple Korean dishes for dinner the next night. I am of the opinion that some dishes simply make themselves, thus I turn to kimchi stew, which is arguably one of the "national dishes" of Korea, and some of my favourite Korean side dishes.
I served it with "banchan," or the popular Korean side dishes, including braised baby potatoes and konnyaku, bean sprout salad with sesame oil, and simmered lotus roots.

Kimchi jjigae (Kimchi stew with mushrooms and tofu)
1/2 cup kimchi, chicken, both cut into bite-size pieces

1/4 white onion, chopped
3 mushrooms (enoki or any other kind)
2 green onions, slice in a bias
1/2 pack tofu, 2 go choo (hot green chili), chopped
1 tbsp gochujang (Korean chili paste)
1 tbsp gochugaroo (Korean chili powder)
1 tsp minced garlic, 1 tsp soy sauce
2 cups water (or soup stock), salt, pepper

Put a pot on the stove, turn the heat on. Add garlic and oinion, saute until golden brown. Add chicken, saute for a minute or so. Add gochujang and cook until meat becomes white. Pour the water, add kimchi. Add soy sauce, chili powder, andBring to a boil, then add mushrooms and tofu. Reduce to simmer for 20-30 minutes. Add chilies, green oinons, and pepper. Cook for another minute.

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