My OperaKimchi Chigae (kimchi stew)
Monday, August 29, 2011 2:18:47 PM
Yet another Korean culinary experiment, on a grey rainy bank holiday.
After my enthusiastic attempt at making kimchi (see previous post), I got all carried away and made a double quantity for the next batch. Only to find I overdosed on it a bit, so I've had several containers of the stuff languishing in the fridge for the last few weeks.
So what to do? Firstly, find out if it's still edible - looks ok, smells ok, tastes ok - in fact doesn't even taste particularly sour, which I was expecting it too after this length of time. Still yummy, in fact. Secondly, find a recipe including it instead of just having it on its own.
So, after a quick hunt on Maangchi's site, I found the following:
Maangchi's Kimchi Chigae recipe
Not having a supply of pork belly in the fridge, I decide to go with the can of tuna variant, with some misgivings: I'm not a huge fan of fish, and worried it might end up too fishy. Anyway, about 40 minutes later I was even more worried - for most of the cooking time it hadn't smelled too fishy, but towards the end (after adding the tofu) started to.
Decided to go with it anyway, and, much to my surprise, it turned out to be delicious, just served with rice.
So another thumbs-up for Maangchi's recipes, and a fish dish I can see myself making again.
PS: Not only is it delicious, all that chilli does wonders for your catarrh!
After my enthusiastic attempt at making kimchi (see previous post), I got all carried away and made a double quantity for the next batch. Only to find I overdosed on it a bit, so I've had several containers of the stuff languishing in the fridge for the last few weeks.
So what to do? Firstly, find out if it's still edible - looks ok, smells ok, tastes ok - in fact doesn't even taste particularly sour, which I was expecting it too after this length of time. Still yummy, in fact. Secondly, find a recipe including it instead of just having it on its own.
So, after a quick hunt on Maangchi's site, I found the following:
Maangchi's Kimchi Chigae recipe
Not having a supply of pork belly in the fridge, I decide to go with the can of tuna variant, with some misgivings: I'm not a huge fan of fish, and worried it might end up too fishy. Anyway, about 40 minutes later I was even more worried - for most of the cooking time it hadn't smelled too fishy, but towards the end (after adding the tofu) started to.
Decided to go with it anyway, and, much to my surprise, it turned out to be delicious, just served with rice.
So another thumbs-up for Maangchi's recipes, and a fish dish I can see myself making again.
PS: Not only is it delicious, all that chilli does wonders for your catarrh!
