Korean recipes:
Kimchi stew (kimchi chigae) and soybean sprout side dish (kongnamool)
Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
Ingredients:
- 200 grams of Pork belly (about 1/2 pound)
- 4 or 5 cups of chopped kimchi
- 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
- onion, green onions
- half a package of tofu
- sesame oil and water
Ok, let’s start!
- In a shallow pot, put some chopped kimchi and juice.
- Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
- Pour water until all ingredients are submerged.
- Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
- Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
soybean sprouts side dish (kongnamul muchim)
Ingredients:
- a package of soybean sprouts (500 grams), soy sauce,
- salt, sugar, hot pepper flakes
- sesame oil, sesame seeds, green onions, garlic
- Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot.
- Add 2 ts of salt and 1 cup of water. Close the lid.
- Bring to a boil over high heat, and boil for 15 minutes.
- Drain the cooked soybean sprouts and let them cool down.
- Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
- Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!
thank you again for inviting me over to your home to teach me how to make kimchi chigae and kong na mool!
November 27th, 2007 at 12:40 amdebbie you’re a STAR!! great cooking vid… now i’m hungry! how bout a vid on jajang?
November 27th, 2007 at 1:52 ammaangchi, this comment is more about the blog than cooking. the Labels: have to be short words separated by commas. They serve as keywords to categorize similar entries as opposed to titling particular posts. (I hope that made sense.) This makes related blog entries easier to find. For example, a kimchi chigae video would have the labels: kimchi, stew, tofu, soybeans, sprout.
November 27th, 2007 at 2:17 amFor deborah,
Hey, thank you for coming! It was absolutely fun. Did you hear your giggling when I said, “good job!” while you were cutting something in the video? I was laughing while editing. Very cute! : )
For anonymous,
I’m anouncing that Deborah has already her own fan now!
By the way, are you requesting Jjajang? I did alreay. check it out please. Thanks,
for james,
Thank you very much for the information. I know what you mean.
I will keep your advice in mind. It’s very useful. I was going to label each word, but it doesn’t seem to work.
As you see, on the left side of my blog, all korean dishes I made is in the list. So I like my blog readers to find out their favorite recipe easily by clicking the name of dish.
Thank you very much!
November 27th, 2007 at 9:18 amHi Maangchi! I just wanted to direct you to my blog where I just linked to your blog. I made Kimchi today with some friend since it is kimjang season. Soon my friend and I are going to make kimchi by ourselves! Thanks for your vids!
December 5th, 2007 at 12:14 amhttp://crazyseoulsister.blogspot.com/
Hi,crazysoulsister,
Happy birthday! Thank you for linking my blog. I checked it out.
You are mentioning “Kimjaang”? Are u a korean? I used to make kimchang(a lot of kimchi for winter) 100 heads of cabbages long time ago, but not anymore. : )
Have a nice day!
December 6th, 2007 at 9:36 amMaangchi,
I made Kong Na Mool Ban Chan.
I used it for bi bim bab.
http://hk.myblog.yahoo.com/article?mid=143
Cannot wait for more and more Ban Chan from you~
Thanks Maangchi for being so nice to your viewers.
January 21st, 2008 at 2:14 amAga,
January 21st, 2008 at 5:27 pmok, more banchan(side dishes),
Your beansprouts look delicious!
Hello Maangchi,
so I’ve been watching your videos for a while and thank you very much! but I have a question about making korean soup. It seems like sometimes you don’t use hot pepper paste (gochujang) but some other times you use it. and I think you said that we shouldn’t use gochujang in soft tofu stew. is there a general rule on what kind of soup requires gochujang and what kind of soup doesn’t?
thank you!!
March 30th, 2008 at 6:16 pmHi,anonymous,
Hot pepper paste has its own strong flavor, so it’s used for some certain dishes. I never use
hot pepper paste for “Soon du bu jjigae”. But if I see someone else makes soon du bu jjigae using hot pepper paste, I may think it’s interesting. That’s her or his choice, isn’t it?
When I make some seafood stew or vegetable stew, I sometimes use hot pepper paste.
Thanks,
March 30th, 2008 at 8:25 pmMaangchi,
Just made this dish and it came out yummy! I used a piece of unsliced Hungarian bacon as pork belly wasn’t handy. It gave a nice, very light smokey flavor. Also, I didn’t have any red pepper paste. I live in Baku, Azerbaijan so there are essentially no Korean markets available with the sort of thing. Might you post a recipe for the red pepper paste ? I saw in this page that it was commonly made at home until about mid 1970’s.
I got the idea to use bacon because a new Korean restaurant just opened in town. They served kimchi chigae with sausage and salami and it was quite nice athough I suppose this is Budae Chigae and not proper Kimchi Chigae.
April 7th, 2008 at 10:42 amDear Maanchi, I just made this with the things I had at home. I subsituted a full onion for the pork belly, because I didn’t have any meat, just tofu. I also didn’t have hot pepper flakes, so I used paprika instead. It turned out pretty well! I will post photos on my flickr account soon. Thanks again for all the great recipes, I will keep trying new ones.
April 8th, 2008 at 5:42 pmbrian and anne.h,
April 8th, 2008 at 6:28 pmBoth of you made this dish to fit your taste or situation. As long as it turned out delicious, there will be no problem! Congratuation on your successful kimchi stew!
Hi Maangchi! I made some kimchi but I made it so salty so I am going to make kimchi chigae instead. I wish I can come cook and eat with you too in Toronto! I love your cooking shows; I hope to see more and more new recipes. Thank you Maangchi.
May 17th, 2008 at 10:56 amIn your video, you had a pickled vegetable that your friend made. The name of that vegetable is called chayote. It looks like a cute inverted green apple or something. :-)
May 18th, 2008 at 12:49 pmRita,
May 19th, 2008 at 12:09 amThank you for letting me know what it is. Very nice. actually someone else taught me long time ago.
omg thank you maangchi!!! i bought all of the ingredients yesterday ( thank you for the pictures of the peper flakes/paste) and i cooked it today. wow was it heaven!!! it came out perfect thank you sooo much! ^__^ my mom felt proud of me.
July 7th, 2008 at 8:13 pmHi maangchi, just to let you know that i made kimchi chigae using my home-made kimchi (following your recipe) with myulchi bokkeum for dinner with friends. they all loved the korean meal and finished everything! :) i forgot to take photos of the dishes; i’ll do it the next time I cook the dishes and post them on my blog. I’ve posted the kimchi and kaktugi that i made on my blog too:) thanks maangchi!
August 4th, 2008 at 8:41 amGreat recipe Maangchi! Have you ever used beef in kimchi chigae? Just curious whether or not it would work. And do you ever make cheonggukjang chigae? Wondering if you have a recipe for that. Thanks for doing what you do.
August 19th, 2008 at 12:14 amanonymous,
August 19th, 2008 at 4:56 amOf course, I sometimes use beef or a can of tuna in kimchi chigae. Oh, chunggukjang (cheonggukjang), sure, I will include it in the list of my upcoming cooking videos. It’s smelly, but delicious. : ) Thank you!
just want to ask.. what sort of tofu do u recommend for this? firm? soft? not too hard not too soft?
September 8th, 2008 at 8:52 amMari,
September 8th, 2008 at 9:49 amI like soft tofu, but it depends on your taste.
Maangchi,
September 11th, 2008 at 5:42 pmI have a question, I remember when we lived in Korea, they used alot of leeks in preparing their dishes. I don’t see any recipes with leeks here or I just didn’t find?
Thank you for your answer
Tetyana,
September 11th, 2008 at 10:42 pmOh, really? Leeks and green onions have a similar flavor. Green onions are easy to buy at any grocery store. That’s why I use lots of green onions. Anyway, you can add leeks for the recipe needed green onions, too.
Hi Maangchi, how are you? Can you please double check on the youtube site because i’ve discovered some problem that it wasn’t working when i tried to watch on how to make bibimbap.
September 23rd, 2008 at 5:55 pmThank you.
thanhchan,
September 23rd, 2008 at 6:13 pmStrange! I have no problem with watching the bibimbap video.
Hi maangchi^^
October 10th, 2008 at 6:14 amam really thankful that there is someone like you making this blog and cooking video. It`s very easy to follow. I`m a filipina and my husband is korean so this is very helpful for me I often watch your video since I came here in korea 2 months ago and im cooking everything i see on your video^^ it`s fun and very helpful my husband loves it! everytime my husband say it`s delicious i will say maangchi!! with my both hands acting peace.. kinda fun my husband is laughing.
rona,
October 10th, 2008 at 7:04 amoh, I’m very glad to hear that! Thank you for your comment.
Hi Maangchi,
I made kimchi a few days ago using your recipe (but with some Internet research, I decided to add water to the cabbage salting process so that it covers the cabbage completely - it works too) and it is amazing! After 2 days of fermenting, I ate my homemade kimchi with a bean sprout side dish and potato side dish (your recipes). Today, I made kimchi stew! Oh my god!!! I never realised how easy it is to make fabulous Korean dishes at home that I used to enjoy in Korean restaurants overseas. Best thing is, it’s minus the MSG which always gives me a headache.
Just some background info, I’m Chinese-Singaporean currently travelling around the world with my husband and baby girl. We tour with Cirque du Soleil and I have eaten in Korean restaurants in New Zealand, Sydney, Melbourne. The worst ones I have eaten are from a takeaway place in a small town in Germany called Duisburg, and a fastfood style place in Vienna. So I am very very happy that I can learn from you and avoid the crappy ones! Thanks so much!!
BTW, I completely agree that normal chili powder/flakes doesn’t make good kimchi. I’ve not tried this but I’ve eaten kimchi in the abovementioned fastfood style “restaurant” (it’s an Asian restaurant featuring Korean dishes) which I believe used Indian chili powder. Boy!!! Does it taste horrible and powdery….
Anyway, just to say thanks again and hope to see more of your stuff up on the Net.
November 28th, 2008 at 11:07 amHi Maangchi,
Me & my friend are so hooked to your recipes. We’ve made kimchi using your recipe. And with the kimchi, i tried this kimchi stew. It is SO GOOD! Very easy to follow recipes!
In fact, i’ve just made some mandu for dinner.
Look forward to see more new recipes.
Cheers!
December 3rd, 2008 at 2:20 amMandy from Singapore
Mandy from Singapore
December 3rd, 2008 at 7:46 amyeah, kimchi stew is very easy to make if you have fermented kimchi. I hope your mandu was tasty, too.
Thank you~!