Kimchi Jjigae 2, the easiest Korean stew you can make
After indulging myself with deep-fried turkey feast for Thanksgiving and got busy taking all the Christmas stuff out to decorate the house afterward…
I simply don’t have much energy to cook.
But I gotta eat…, you know.
So here I am.
I am going to make an easiest Kimchi Jjigae (Kimchi stew) in the world.
Only 4 ingredients and you will get a nice pot of stew that can awaken your soul for the spirit of Christmas.
All because I found a container of store-bought kimchi (kimchee) I purchased about 2 month ago that I totally forgot about its existence… (I left it in my 2nd fridge where I don’t check often)
I used a can spam because that’s what I happened to have. You can use pork belly meat instead if you want to go all natural.
I think I deserve to be lazy this week.
Anyway, here is the world’s easiest Kimchee(Kimchi) stew and it tastes fantabulous…
Only 4 ingredients this time and I’m LOVING it!
Slice onion and spread on the bottom of stew pot.
Here is the can of spam in case you never seen it before.
At a moment I was tempted to make this…
But I stick with my original plan. Slice the spam babe.
Scatter half the spam on top of onion…
Here is my forgotten Kimchi
Very, very fermented…, Oh, Lord! the smell…!
You MUST use very fermented Kimchi for the stew recipe.
Just dump over onion and spam in the pot.
Put the rest of spam slices on top.
Pour chicken stock just enough to cover your Kimchi…
Put the lid on but leave a little space so it doesn’t boil over.
Reduce heat to low. Cover completely with lid and simmer for 20 -25 minutes until Kimchi gets tender.
Your stew will taste even better on the next day.
Turn your Christmas music on,
Grab a bowl of rice,
and indulge yourself with a humble Korean stew.
it all began in a humble stable
far far away, long long ago…
Hope your days are filled with joy.
Kimchee Jjigae 2, the easiest Korean stew you can make
1 1/2 lb fermented kimchee or kimchi
1 medium onion, sliced
12 oz can low sodium spam, sliced
2 1/2 C or more low sodium chicken stock
- In a pot place onion on the bottom, and put half the spam on top. Evenly distribute kimchee slices over and put the rest of the spam slices on top of kimchee.
- Pour chicken stock over enough to cover the kimchee. Boil first and reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until kimchee gets tender.
- Serve hot with rice.
- The stew tastes better on the next day.
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