Kim-chi-jji-kae

 

Ingredients:

Pork 100g thinly sliced
Ginger juice 1 tsp
Light soy sauce 2 tsp
Ground black pepper 1 tsp
Sugar 1 tsp
Kimchi brine 250ml
Kimchi 200g
Water 1 1/2 cups
Soft bean curd sliced
Leek slices

Season pork with ginger juice, soy sauce, black pepper, sugar and kimchi brine for 20 minutes

Place seasoned pork with kimchi in a pot. Add water and bring to the boil

Reduce heat and add bean curd. Simmer for 20 minutes

Garnish with leek slices and serve hot

I live near a Korean restaurant in London and it has really opened my eyes to Korean cuisine. Previously, my understanding of Korean food was limited to Seoul Garden and Korean bbq. I realise now that kimchi is the basis of their cooking, and not just as a side dish. I bought a Korean cookbook from Kino and there are a number of dishes in that book that I have tried at that Korean restaurant. And so the experimenting begins.

Note: don’t add too much water…

Spicy soft bean curd stew (Sun-du-bu-jji-kae)

Ingredients 

Red chili oil 1 tbsp
Crushed garlic 1 tbsp
Chili powder 1 tbsp
Light soy sauce 1 tsp
Beef seasoning powder 1/2 tbsp
1 onion peeled and diced
Kimchi
Pork 50 g sliced
Water 1 cup
Silken or egg bean curb 1 tube, sliced into rounds
Egg 1
Spring onion sliced

Heat pot until it becomes very hot. Reduce heat and add chili oil, crushed garlic, chili powder, soy sauce, beef seasoning powder, onion, kimchi and pork. Stir fry for 5 minutes.

Add water and bring to the boil. Carefully slide in bean curd rounds without breaking them. Simmer over low heat for 10-15 minutes.

Crack egg into stew and remove from heat. Sprinkle spring onion on top and serve.