Last night I made kimchi jigae. It’s a Korean soup / stew and a good way to use up leftover (and overly sour) kimchi. I’ve made it before, but here is how I made it last night.
2 T Sesame Oil
Leftover kimchi, juices reserved
Chopped napa cabbage leaves
1 whole onion thinly sliced
4-5 cloves garlic, lightly minced
1 small head cauliflower
1/3 C Korean Red Pepper flakes
4-5 C water + kimchi juices
2 blocks of drained firm tofu, cubed
Heat a pan on high with sesame oil and cook kimchi for 2-3 minutes.
Add napa cabbage and onions. Cook 3-4 minutes.
Add garlic and cauliflower. Stir and cook 2-3 minutes.
Add in red pepper flakes, stir in, then add liquids. Toss in the tofu cubes.
Once liquid comes to a boil, lower heat to a simmer and cook 10+ minutes.
Eat with rice and toasted nori.
Overall I think it could have used a little more umami flavor – maybe some bonito stock or chicken broth. It was a little watery, but still packed a fiery punch. I was going to do the chicken stock, but Ellsbells was coming over and I didn’t want to completely kill the possibility of her eating it. It was too spicy for her, which is interesting since she’s eaten stuff that I think is too spicy. We both figured that spicy is relative for different ‘hot’ spices. Like for me Korean peppers aren’t too spicy, but Sriracha is just tongue-searingly hot for me, but it’s vice-versa for her.
But it’s ok, we also had corms and rice a-plenty so Ellsbells and her tapeworm Mr. Wiggles were well fed.