Fall is here, Winter is coming (though it feels like it's already here), and what better way to warm up your cockles than with this piquant, bubbling hot Korean classic. So, for today's lecture – what's the best way to make kimchi jjigae.
A little tidbit for the kimchi historians: early kimchi, first known to be used during the time of The Three Kingdoms, was primarily only made of cabbage and beef stock; it wasn't until the Japanese invasions in the 16th century, who with their plunder also brought red chili, an ingredient which previously had not been found in Korea. Kimchi jjigae then went on to become a popular dish during the Joseon dynasty and the red chilli introduced that hot and spicy flavour we associate with it today.
Ever since I first tasted it in some modest orange shop (gimbap shop) surroundings, I have been a certified junkie; I have it at least three times a week. Here's how you can make it in the comfort of your own tiny-spaced kitchen.
2 tbsp oil
4 garlic cloves, finely chopped
2 chilles, finely chopped (you can add more depending on how spicy you like it)
1 tbsp brown sugar
½ onion, finely chopped
½ zucchini, cut into quarters
2 green onions, finely chopped
1 block of tofu, diced
3 slices of odeng, cut into triangles
10 rice cakes
Put the kimchi in a pot and cook to soften it. Then add water and let it boil for 15-20 minutes.
While this is boiling, heat some oil in a pan and fry the odeng and tofu (this is optional; you could boil it with the kimchi at the end, but doing it this way makes it taste better).
After 5 minutes take them out of the pan and put them into a bowl. Then fry the zucchini until they start to brown slightly and put them in the bowl with the odeng and tofu.
When the kimchi is soft, add the onions and chillies. Let this boil for a few minutes and then add the odeng, tofu and rice cakes – top it off with the green onions. Be sure to add the sugar and the salt intermittently as you cook.
After a couple of minutes of all the ingredients cooking together, turn off the heat and serve.
Does it taste 'delicious-uh'?