I am not usually writing on my blog at Friday night, or rather I'd say I am avoiding turn on my computer at night. But today is a bit different, today I had a long busy day and I need an avenue to wind down. My hubby came back home early, my daughter is now spending time with him. So I thought I want to spend my 'me' time in here. I have recipe' cooking for one' that I've been wanted to share since last week, because I really love how it turned out and how refreshing it is. It's another Korean recipe and it is very easy to make. However the key to make this dish to be successful is the Kimchi. It has to be an old Kimchi, because an old ones taste more sourish than the fresh one. The Kimchi stew taste better when it is sourish.
And the question is how to find an old ready made Kimchi? I am not sure in your area weather you can find one (in this context is outside Korea, of course). But it is not easy to find here unless I make my own Kimchi (which I intend to make after I get to repair my food processor). So What I did is I bought an imported Kimchi in a local grocery. Why imported? because local-made Kimchi taste horrible (sorry to say). Then I open up the airtight packaging and transferred into tupperware, kept it in the fridge for a week and so or till it become translucent. If it is translucent it is a sign the kimchi become sour/old enough. But honestly I am not sure if my kimchi was ripe/old enough or not. This is my first time making it, but I am happy with the sourish taste though. The next time I make this dish again I will go to Korean grocer to find the real old kimchi.
Why this recipe I called cooking for one? because it is really easy to make, just throw everything in the pot and you can keep it for few days in the fridge. The more you reheat the stew, it taste more intense and better. I made this when days my hubby went back home late and he already had dinner outside. Though It best to eat with rice, eating this stew without rice is also alright, I normally omit rice for dinner.
The recipe is adapted from Kimchimari blog. I encourage you to visit her blog, she shares so many great authentic yet easy Korean recipes. The blogger Jin Joo ssi is also a very helpful person if you have any questions about her recipes, she is willing to answer and advise. She takes her time to explain the story behind each dishes which I appreciate it very much. Food can't be separated with culture, right?
- 1 package cabbage cut kimchi
- 1/2 can pork luncheon meat, sliced
- 2 hotdog sausages, sliced (I used black pepper hotdog, and turned up really nice blend with the stew)
- 4 oz ground pork
- 4-6 oz firm tofu, sliced
- 1 green onion, sliced
- 1 onion, sliced
- 1 T chopped garlic
- 3 C water
- 1 T gochujang (Korean red chili paste)
In case you do not know what is gochujang, below is the picture. You can easily find in Asian/Korean grocery. I bought this to make bibimbap and the remaining use for the stew.
1. Wash and cut all ingredient accordingly. (small cube size for tofu and luncheon meat, thin slice for sausages).
2. Prepare the pot, layer the kimchi on the bottom, pour the others ingredients except chopped garlic, pour the water, cover the pot with the lit and bring to boil, simmer another 15 min.
3. Add the chopped garlic, and taste, if you want to be more spicy add the gochujang, for more sweetness add sugar (I use Korean fruit syrup for bibimbap), adjust taste according to your preference. Simmer another 10 min
4. Ready to serve with rice and banchan (Korean side dishes - optional).
I can eat this stew for 4 days dinner in a row, taste very refreshing. Enjoy! and happy weekend.