Monday, 28 April 2014

韩式泡菜锅 ~ Kimchi Stew / Kimchi-jiigae ( 김치찌개 )




食谱取自 Cass

韩式泡菜锅

材料:
五花肉  100g (切片)
泡菜 1碗(吃饭的碗)
豆腐 1 (切片)
洋葱 1 (切片)
韩式冬粉 30g (泡水浸软)
青葱 少许 (切粒)
金针菇 1 (去根部)
茶树菇 bunashimeji1包(去根部)( 我用鲍鱼菇)
泡菜汁 少许
韩式辣椒酱 2tbs
4 ~5 饭碗

 
做法:
1. 把水放入锅里煮滚,加入泡菜,泡菜汁,洋葱片和五花肉,以中小火煮约20分钟或泡菜变软。

2. 加入韩式辣椒酱拌均匀,再加入冬粉,最后才加入豆腐,金针菇和茶树菇煮约5分钟.

3. 上桌前洒入青葱碎。如不够咸,可加入少许盐调味。也可加入猪或鸡肉。太酸的话,可加入少许糖。

 

Recipe source : Cass

Kimchi Stew / Kimchi-jiigae ( 김치찌개 )

Ingredients:
100g pork belly (sliced thinly )
1 cup chopped kimchi
1 block soft beancurd ( sliced )
1 onion ( sliced )
30g japchae ( soak in water until soft )
1 packet Enoki mushroom
1 packet bunashimeji mushroom ( I replace with abalone mushroom )
some chopped spring onion
kimchi juice
Korean chilli paste ( gochujang )
4 ~ 5 cups water

 
Method :
1. In a shallow pot, put water and bring to boil . Add in chopped kimchi , kimchi juice , onion and sliced pork belly , cook at medium-low heat about 20 minutes .

2. Add in hot pepper paste and japchae . Lastly add soft beancurd , enoki mushroom , bunashimeiji mushroom and boil for 5 minutes .

3. Sprinkle some chopped spring onion . Can add salt and sugar to adjust the taste .

 
I am submitting this post to Asian Food Fest : Korea ~ April 2014 , hosted by Sharon of Fests of Feasts.