Kim chi chige (spicy kimchi stew)2013-04-02
Winter still has its grip on Stockholm so this is the perfect dish to chase away the cold. The key to a wonderful chige is its star ingredient, kimchi. I’d recommend that you make your own kimchi – it’s really easy. It’s also possible to buy ready-made kimchi in the Asian supermarkets. Be sure to try out the different brands to choose your favorite as the taste varies greatly between them. I find that some brands are really salty while others too sour. It’s hard to find the perfect kimchi so it’s best to make your own – much cheaper, lasts forever and to your own taste!
- 500g pork cutlet, cut into strips
- 2 cups of kimchi, roughly chopped (save the juice)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons of gojuchang (Korean red pepper paste)
- 2 tablespoons of Korean pepper flakes
- 1 block of soft tofu*
- chopped green onions to garnish
- coriander to garnish
Heat up 1 tablespoon of oil in a non-stick pot. Sauté the meat until golden brown.
Add the onion and garlic and sauté until fragrant.
Add the kimchi and its juice, gojuchang, pepper flakes and fill the pot with cold water until there is enough water to cover the ingredients.
Bring to a boil and lower the heat to medium. Cook for 25-30 minutes until the stock has a deep flavour.
Add the tofu into the soup using a spoon. This will make the dish look rustic. Cook for another 5 minutes or until the tofu is warmed through.
Season with salt to taste.
Serve the stew piping hot with a raw egg on top and garnish with green onions and coriander. Eaten with plain steamed rice*.
can use homemade tofu
how to steam perfect rice