Kimchi Jjigae "Mee Sedap"

Assalamualaikum WBT & Salam Sejahtera 

Lagi n3 tercicir 2014. Saya buat kimchi jjigae Mee Sedap ni sebelum ke Korea hari tu. Selalu dok tengok aje ni saja saya nak try. Sebelum tu saya ada beli sepeket kimchi segera Yes Gourmet untuk budak dekat kampung, fikir2 ngape saya tak cuba jugak. Kebetulan ada stok di Brinchang, jadi saya grab la satu.

Hasil kejadian. Agak tak berkuah sebab gambar ni dah agak sejuk, agak lama setelah masak. Lagi pula saya guna periuk seramik yang agak dalam, jadi kuah dah berkumpul di bawah. Kimchi pun tak berapa nampak sebab saya hiris agak halus.



Saya tak gunakan perencah asal mee tu, tapi saya tumis ikut resepi. Kalau dilihat resepi ni ada menggunakan bahan yang tidak halal, jadi kita abaikan sajalah dan guna bahan yang kita pasti sahaja.

Inilah kimchi segera yang saya gunakan. Rasanya agak masam, cuma saya tak pasti adakah ianya menyamai kimchi yang dibuat di Korea.

** Setelah rasa sendiri kimchi di Korea, ianya tidak sama dan lebih bercitarasa tempatan.

Korang kalau ada jumpa kimchi ni boleh la cuba..

KIMCHI JJIGAE

Resepi : Koreanbapsang

Ingredients
2 cups packed bite size kimchi (fully fermented) saya guna kimchi segera Yes'Gourmet
4 ounces fresh pork belly (or other pork meat with some fat) saya gunakan ayam

 1 to 3 teaspoons Korean red chili pepper flakes (gochugaru) – adjust to taste saya guna serbuk cili
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup juice from kimchi (if available)
2 cups of water* (1/2 cup more if not using kimchi juice)
6 ounces tofu saya tak masukkan
2 scallions saya guna leek
salt and pepper to taste

* For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. I normally use the water from the third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and 1 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).

Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.

In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium high heat until the kimchi is softened and the pork cooks through, about 10 minutes. Add the kimchi juice and water. Reduce the heat to medium, and boil for about 20 minutes. Add more water if necessary.

Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

 

 "Ya Allah Ya Tuhanku, Engkau lapangkanlah dadaku, tenangkanlah fikiranku dan permudahkanlah segala urusanku.... Amin"