Kimchi jjigae is the perfect comfort meal to warm up. Jjigae meaning stew, is made with aged kimchi 김치 and it’s liquids, tofu 두부, spring onions 파 and either tuna 참치 or pork 돼지고기. It’s deceptively flavourful for its minimal ingredients. The meat adds depth, the spice is a punch to the mouth without the burn and the onions give… Continue reading Kimchi Jjigae 김치찌개 Kimchi Stew
If you haven’t yet, start here: Kimchi Making by the Mountains I. All the fruits and vegetables were laid out prepared waiting to be chopped, sliced and juiced: spring onions, radishes, apples, pears, onions, ginger, garlic and Korean greens.
This weekend I experienced my first 김장 ‘gim-jang’ meaning Kimchi making. Families gather and make enough kimchi to last through the winter and on until the following November. Nowadays it’s becoming less common as it can be brought throughout the year from the store. The mother in law spent the week clearing out her kimchi fridge… Continue reading Kimchi Making by the Mountains I