Kimchi Jigae

Kimchi Jigae

Ingredients:

1 lb. (500 g) napa cabbage kimchi, cut if necessary
Handful bean sprouts
½ large onion
½ to 1 pack medium firm tofu
5-6 napa cabbage leaves
1 Tokyo negi (or 3 green onions/scallions)
⅓ carrot
3 stalks garlic chives, Asian/Chinese chives, or Nira (different from chives used for garnish)
1 pack enoki mushrooms
.8 lb (400 g) thinly sliced pork belly or pork loin
1 Tbsp. sesame oil
4 cups (960 ml) dashi (ingredients & recipe below) or chicken broth

Seasonings

1 Tbsp. sake
1 Tbsp. gochujang
1 tsp. gochugaru (Korean pepper flakes)
1 Tbsp. sugar
4 Tbsp. (60 ml) Kimchi juice
1 Tbsp. soy sauce
1 Tbsp. miso (I use awase miso)
½ tsp. kosher salt (1/4 tsp. table salt)

For Dashi

¼ cup (12 g) iriko (dried baby sardines/anchovies)
.4 oz (12 g) kombu (about 3x4")
4 cups (960 ml) water


Instructions
1. In a small pot, heat sesame oil on medium high. When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds.

2. Add kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.

3. Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.

4. Garnish with the scallions and serve immediately.

Source: Justonecookbook 
Youtube instructions

Rabokki- Ramen + Korean Rice Cake

RABOKKI - RAMEN + TTEOKBOKKI

INGREDIENTS
Main
1 instant ramen noodle pack
Fresh Korean rice cakes 16 pieces (180g/6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
2 sheets (110g/3.9 ounces) of Korean fish cakes, rinsed under hot running water for 1 min, chopped into small rectangular pieces
cabbage leaves (80g/2.8 ounces), chopped into small pieces
½ small onion (60g/2.1 ounces), thinly sliced
4 deep fried seaweed spring rolls (100g/3.5 ounces) - I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
2 instant Korean dumplings (45g/1.6 ounces)
2 hard boiled eggs, cut into halves

Broth
3 cups water
5g/0.2 ounces dried kelp
15g/0.5 ounces dried anchovy, head and black innards removed

Sauce (Mix them well in a bowl.)
4 Tbsp gochujang (Korean chili paste)
1 and ½ Tbsp raw sugar
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)

Garnish
1 stalk of green onion (20g/0.7 ounces), thinly chopped
some roasted sesame seeds
*1 Tbsp = 15 ml, 1 cup = 250 ml

INSTRUCTIONS
1. Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)

2. Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)

3. Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.

4. (If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.

Source: mykoreankitchen