Cycle 12 – Cycle 270

2 (Sat) October 2021

Kimchi Kong Jjigae

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Having cooked kong/biji jjigae countless times in my life, which I always make plain in the northern style (see for example 11.007 Soybean Stew), I added kimchi for the first time, which is a common component in the southern style.  With kimchi, ground pork would also be added, but I wanted to keep it meatless.

As in any cooked application involving kimchi, the kimchi is initially sautéed in oil to caramelize the sugars and intensify the flavors.

One benefit of kimchi is that it self-seasons the dish, no need for a separate dipping sauce.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)