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Hey guys,
Quick and easy Kimchi recipe here + Show Spoiler +. I'll eventually get to posting some non-kimchi recipes, but the recent batch I made turned out really good so I find myself using it a lot these days. It's so versatile.
This really is quick and easy, and has a pretty authentic, traditional taste.
![[image loading]](http://i.imgur.com/SQgLmLA.jpg)
This is what you'll need (serves 2)
- A chunk of pork. + Show Spoiler + I used about 250g of pork belly. I like pork belly best for this dish because of the texture, and the fat content gives a really nice richness that's complemented perfectly by the spice and tang of the kimchi. If you don't have belly, I think side pork, or even thick cut bacon works great as well.
- About a cup of kimchi.
- a small or medium sized zucchini + Show Spoiler + optional of course, but damned delicious. I've also used apple/crabapple but that's *almost* another dish. Apple + pork are amazing together....
- a few tbsps of sesame oil.
- a bit of salt
- 3-4 cloves garlic
- an equal amount of ginger as the garlic.
This is how you cook it.
Dice the ginger and garlic finely. Put on medium heat with sesame oil. Let it sizzle while you cut the pork into small chunks as in the picture. Add the pork into the pan. Add some salt. (The salt both seasons the meat and will help to pull the water into what will be the sauce later). Use a spatula or spoon to toss it around, repeating every minute or so until the pork is fully cooked, nice and brown and smelling amazing. + Show Spoiler + if you're substituting apples for zucchini, slice them into small chunks, and add them in as the meat is about halfway brown.
Once the meat is brown, add the kimchi, turn the heat down to medium-low. Let it simmer for 5 minutes or so, until everything is up to temperature and sizzling.
While it's simmering you can cut up the zucchini into little chunks like in the pic.
Add the zucchini. If the pan is dry, you can add a tbsp of water or two-- you don't want anything to burn. Zucchini usually has a fairly high moisture content so you won't need to add much.
Cover the pan, and let it steam until the zucchini is ready to eat.
Serve with rice. You can garnish with green onions and sesame seeds.
redundant second pic.
+ Show Spoiler +
Enjoy!
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how many calories is that?
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Looks like a very nice recipe.
One thing confuses me a bit however. I though sesame oil was mainly added as a seasoning rather than used as a frying oil due to how easily it degrades when heated, much like extra virgine olive oil.
I could be wrong though as I don't have that much experience with sesame oil (since I'm not a huge fan of the flavour) nor Korean cooking. To me, however, it would seem to make more sense to fry in a neutral oil and then add the sesame oil at the end.
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51620 Posts
you should try using pork belly in a kimchi jiggae, that shit is cash.
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On August 22 2013 14:44 Badboyrune wrote:
Looks like a very nice recipe.
One thing confuses me a bit however. I though sesame oil was mainly added as a seasoning rather than used as a frying oil due to how easily it degrades when heated, much like extra virgine olive oil.
I could be wrong though as I don't have that much experience with sesame oil (since I'm not a huge fan of the flavour) nor Korean cooking. To me, however, it would seem to make more sense to fry in a neutral oil and then add the sesame oil at the end.
I find the flavour of sesame oil is stronger if I cook with. It's not a flavour at the front of the mouth, but it permeates pretty much every other flavour to add extra depth.
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On August 22 2013 14:44 Badboyrune wrote:
Looks like a very nice recipe.
One thing confuses me a bit however. I though sesame oil was mainly added as a seasoning rather than used as a frying oil due to how easily it degrades when heated, much like extra virgine olive oil.
I could be wrong though as I don't have that much experience with sesame oil (since I'm not a huge fan of the flavour) nor Korean cooking. To me, however, it would seem to make more sense to fry in a neutral oil and then add the sesame oil at the end.
if you don't want to eat rancid or degraded oil, fry it in saturated fat (fat from the pork, butter, coconut oil, to name a few). add a couple drops of sesame oil at the end for some flavor.
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On August 22 2013 15:05 GTR wrote:
you should try using pork belly in a kimchi jiggae, that shit is cash.
^ This
Sooooooo goood
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askmc70: no idea. I don't count. It's healthy though, especially if you use all real ingredients.
Badboyrune, deathly rat, ieatkids5: I'm with deathly rat on this one-- sesame oil isn't exactly for a *flavour* it's more like a smell on your palate. Kinda like how lemon grass works-- it doesn't *taste* like anything but it's everywhere in a dish if you use it. I'll try to experiment more with sesame oil and keep what you and ieatkids5 say in mind. One thing I HAVE noticed is that sesame oil starts to taste like crap if you have it on high heat for any length of time (one reason this recipe keeps the heat lowish).
GTR, JSH, I was thinking of making kimchi jiggae the other day... we've still got a couple pounds of belly in the freezer :D
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If this was cow, I'd eat the shit out of it. Same with lamb or mutton.
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51620 Posts
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*droool*
The jiggae looks amazing.
I just made some-- we didn't have tofu, but it turned out awesome anyways-- used some red miso paste... I always thought the best jiggae has little 'bits' at the bottom of the soup, tiny chunks of ginger or garlic or miso chunks. The soup has to feel substantial and complex and full of goods... :D
Something about pork belly in soup-- when you boil the hell out of it, it just becomes so soft and melts in your mouth. The longer you cook it, the better it gets...
Actually it turned out so good we had to take like an hour walk to avoid falling into food comas. 
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oh my, everything looks so delicious! I have a huge queue of TL recipes I still need to make.
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why did you decide to dice the belly instead of cutting vertical strips which preserves the different layers?
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On August 23 2013 12:30 OopsOopsBaby wrote:
why did you decide to dice the belly instead of cutting vertical strips which preserves the different layers?
Personal preference really. for me it's more about bite size for this dish. When possible I like to get layering, but I'd rather have chunks than strips. This wasn't lean either so it worked out pretty well since there ended up being layers on most chunks.
That said, keeping the layers is also awesome :D
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looks sweet! nice blog!!!
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EPT![[image loading]](http://i.imgur.com/yy0hMwX.jpg)
![[image loading]](https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-frc1/472524_10201175308488806_245308351_o.jpg)
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