Kimchi jjigae
| Kimchi jjigae | |
|---|---|
| alternative name | Kimchi stew |
| country | Korea |
| Type of dish | stew |
| Main ingredient | Kimchi |
| Serving size | 100 g |
| Korean names | |
| Hangeul | 김치 찌개 |
| Revised Romanization | Gimchi-Jjigae |
| McCune-Reischauer | Kimch'i-Tchigae |
Kimchi-jjigae ( Korean : 김치 찌개 ) or kimchi stew is a stew dish in Korean cuisine . It consists of kimchi ( 김치 ) and other ingredients such as onions , leeks , diced tofu , pork and seafood . Meat and seafood are usually not used in the same recipe. It is one of the most widely used stews ( jjigae ( 찌개 )) in Korea.
history
Kimchi was originally just fermented vegetable. Kimchi in its present form has only been around since the middle of the Joseon Dynasty, when chili was first introduced to Korea. It is believed that the kimchi-jjigae dish was created around this time.
preparation
Kimchi-jjigae is often made from "ripe", already heavily acidified kimchi, giving it a stronger flavor and a higher content of "good" lactic acid bacteria (similar to those found in yogurt ). Bacteria like those found in fresh uncooked kimchi survive not the cooking process. Made with younger kimchi, the stew has less flavor. The main component of the dish is kimchi. Other ingredients can vary widely depending on your taste.
Sliced kimchi is cooked in a pot with other ingredients such as beef or pork or seafood and tofu , spring onions and garlic , in water or anchovy broth. The stew is seasoned with doenjang , a paste made from fermented soybeans, similar to soy sauce , the gochujang , a paste made from different types of flour and chilli .
Administration
Like many other Korean dishes, kimchi-jjigae is eaten together from a pot that is placed in the center of the table, along with banchan (side dishes) and rice. It is usually cooked in an earthenware pot and served piping hot in this pot.
variants
In addition to the standard ingredients such as beef, pork or chicken, there are some variants with their own names:
- Chamchi Kimchi-jjigae ( 참치 김치 찌개 ) is made with tuna. Mostly canned tuna is used, which is specially made and seasoned in Korea for stew dishes. This dish is particularly popular for picnics and camping because it can be prepared with very simple means.
- Kongchi Kimchi-jjigae ( 꽁치 김치 찌개 ) is prepared with Pacific mackerel .
- Budae Jjigae ( 부대 찌개 ) is made from various ingredients - noodles (mostly ramen noodles), tuna, ham, vegetables, etc. These are cooked in the kimchi broth. Budae means “army camp” in Korean. This recipe is said to have originated after the Korean War, when starving Koreans were able to get leftover food at American army camps and used them for a leftover stew. It is now a widely used dish.
See also
Web links
- Sue Pressey : The Classic, Kimchi Jjigae . mykoreankitchen.com, October 12, 2017, accessed November 7, 2017 (English).
Individual evidence
- ↑ 주요 한식 명 (200 개) 로마자 표기 및 번역 (영, 중, 일) 표준안 . (PDF 393 kB) National Institute of Korean Language , July 30, 2014, accessed on November 7, 2017 (Korean, translation: Standard Romanizations and translations (English, Chinese, and Japanese) of the most common (200) Korean dishes).
- ↑ 김치 유산균 의 항 바이러스 효과 . Doctor's News, accessed November 8, 2017 (Korean, Antiviral Effects of Kimchi Lactic Acid).
- ↑ Anchovy broth is widely used in Korean cuisine. Several variations on how to prepare them can be found on this website: Hyosun Ro: Anchovy Stock for Korean Cooking . June 23, 2011, accessed November 8, 2017 .
- ↑ 참치 · 햄 · 두부 넣고 찌개 '보글 보글' (tuna stew). Hankyung News, January 19, 2010, accessed November 8, 2017 (Korean).