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Jjigae is the ultimate Korean comfort food – hot, spicy and filling. When the craving strikes, nothing else will do. Served with a bowl of steaming white sticky rice, along with a bunch of side dishes, it always hits the spot. Jjigae means ‘stew’, and this quintessential Korean stew is as hearty as they come.
Servings: 2 People
- Korean Dolsot Stone Bowl
- Basic Kitchen Equipment
- 2 Tbsp Gochujang
- 1 Tbsp Gochugaru
- 1 Tbsp Korean Kimchi
- 2 Garlic Cloves
- 1 White Onion (Square cut)
- 15 g Spring Onion (Chinese cut)
- 100 g Silken Tofu (Sliced)
- 20 g Cabbage (Square cut)
- 10 g Shiitake Mushroom (Thinly sliced)
- 1 Tsp Ginger (Thin shavings)
- 1 Tbsp Broth Powder (Bouillon)
- 2 Bay Leaves
- 600 ml Water
- 1 Tsp Black Sesame Oil (Garnish )
- 1 Tsp Honey
- Start by prepping the veggies, cut the cabbage and white onion into small squares, the spring onions cut at an angle, Mushroom into slices, use a peeler to thinly shave the ginger.
- Add cooking oil to a medium sized hot pot, spoon in the gochujang and sauté for a minute.Add in the onion and cook for 2 minutes. Add in the garlic, ginger and mushroom.
- Pour in the water along with the bouillon & broth powder. To this add in a tbsp of the gochugaru and let it simmer for 10 minutes.
- If there is too much heat, add in a tsp of honey to balance the heat. Finally, cut the tofu into small cubes or slices and add it in the stew.
- Cover with a lid and let it cook for another 5 - 10 minutes. Once done, use a ladle to plate in a bowl.
- Garnish with dark sesame oil on top and sprinkle green onions. Serve with a sticky rice of your choice.
Serving: 250g | Calories: 125kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 743mg | Potassium: 390mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1310IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg