Sunday night is Janet's dinner night and she made one of my favorites: kimchi jjigae!
Janet's kimchi jjigae takes a some spam...
A bunch of kimchi (the riper, the better)...
Some guchujong (Korean red pepper paste)...
Duk (rice cake)...
Mandoo (potstickers)...
Mix all together and voila! Kimchi jjigae...
So yummy!
Recipe adapted from Cecilia Hae-Jin Lee's Kimchi Hot Pot (Kimchi Jjigae):
1 can spam (lite spam works fine)
2 cups kimchi (and kimchi liquid)
1 tablespoon toasted sesame seed oil
1 tablespoon guchujong (Korean chili paste)
3 garlic cloves crushed, minced, or sliced
water
duk (rice cake)
mandoo (Korean dumplings)
2 scallions
Cut the spam and kimchi into bite-sized pieces.
In a pot saute the spam, sesame oil, guchujong, and garlic until the garlic is fragrent.
Add the kimchi, kimchi liquid, and 3 cups of water. Bring to a boil.
Add the duk, mandoo, and scallions. Lower heat to a simmer and cook about 6 minutes longer (or until the duk & mandoo are cooked through).
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