Kimchi Stew
Kimchi Stew

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kimchi stew. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

The difference between kimchi soup and kimchi stew. Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew.

Kimchi Stew is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Kimchi Stew is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook kimchi stew using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kimchi Stew:
  1. Get 1/2 C. Napa Kimchi (range from 1/4-1 cup), Chopped
  2. Make ready 2 Tbsp. Gochujang Paste (Add more or less for spice.)
  3. Take 2 C. Chicken Broth (Add Salt if Unsalted)
  4. Get 1 C. Water (Ratio can be changed with Chicken Broth)
  5. Take 1 Tsp. Gochujang Powder (Add more or less for spice.)
  6. Make ready 1/2 lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu)
  7. Prepare 1 Mini Seedless Cucumber, Thinly Sliced (Optional)
  8. Take 1/4 C. Enoki Mushrooms, Diced (Optional)
  9. Get 1/2 C. Beansprouts (Optional)
  10. Take 1/2 C. Bamboo Shoots
  11. Take 1/2 C. Water Chestnuts
  12. Make ready 1 C. White Rice

Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot. Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home!.

Steps to make Kimchi Stew:
  1. Start your 1 Cup of White rice and then prepare all your ingredients.
  2. Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next.
  3. I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step.
  4. When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients.
  5. I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes.
  6. Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste.

The original kimchi stew recipe recommends using aged kimchi. Since kimchi is a fermented food its taste will change over time. The older it is the more vinegary it turns and the stronger it becomes. So, using aged kimchi will make your kimchi stew incredibly flavourful. If you can't get ahold of aged kimchi don't worry.

So that is going to wrap it up with this special food kimchi stew recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!