(FI)
Every Saturday is always a special day for my family. We would pick a fancy place to eat out so that we could spend time and enjoy a delicious meal together after a long week. It was one of our favorite family tradition. Somehow, not surprisingly, all our family activities involved food.

Tucked behind our church chapel in the busy streets of Wanchai, is a small, unknown korean restaurant. There is about 8 small tables crowded together, just enough for a handful of people to sit down. This has to be one of the best Korean restaurant I have eaten at. We discovered this “gem” after a church meeting a couple years back on accident. One of the best accidents ever!

One of our favorite meals on the menu is a pork and potato stew. I remember being really eager to try this after seeing it on the menu, despite my parents’ skepticism. It turned out to exceed all our expectations. The spicy broth had so much depth of flavor to it with the addition of pork bones, spices and vegetables. That was the the day I discovered my love for stews. There is just something about meat falling off the bone, the sweet -spicy combination that really is amazingly satisfying.

Another popular classic Korean stew is kimchi jigae (Korean fermented cabbage stew). I have to admit that I haven’t been able to appreciate the sharp sourness that comes from the addition of aged fermented cabbage. When Zoe came across this rather unusual fusion Japanese-Korean, we both agreed to give this version a try.

The result exceeded our expectations.

I really enjoyed this particular recipe. The addition of miso really makes so much difference. It balances the tanginess and blends all the flavors really well.

If you’re looking for a good kimchi jigae recipe I would definitely recommend this Japanese-Korean fusion version. If you can satisfy two picker eaters like Zoe and I, it is really saying something.

The Ultimate Kimchi Nabe Or Best Kimchi Jjigae 日式泡菜火鍋 (Oil-Free, GF, Paleo)

 

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Adapted from Justonecookbook

Author: Unconventional Cooks

Serves: 2

Ingredients

• Broth:
• ½ lb (225g) fresh kimchi (don't use kimchi that is too old, or else it will be too sour), chopped
• ½ onion, sliced
• 2 garlic cloves, diced
• 2 cups dashi broth/chicken broth
• Sauce:
• 1 tbsp sweetener
• ½ tbsp gochujang (or korean chili paste)
• ½ tbsp red miso (gluten free if needed)
• ½ tbsp soy sauce
• ½ tsp korean chili flakes (gochugaru)
• *Make sure you check the packaging to see if gochujang, miso paste is gluten free*
• Toppings (of choice)
• Protein - chicken or thinly sliced pork
• Firm tofu, beancurd rolls
• Napa cabbage leaves
• Enoki mushrooms / shittake mushrooms
• Fishballs/ fish cake
• Ramen noodles (or noodles of choice; we used tofu Shirataki for a low carb option)
• 4 green onions, cut into 2-3" slices

Instructions

1. Heat a pot over medium heat. Add the onion and garlic. Fry for a until the onion softens.
2. Next add in the chopped kimchi. Stir fry for 3 minutes.
3. Add in the gochujang, gochugaru and sweetener. Pour in the stock.
4. Cover and bring to boil. Once boiling, reduce to low heat and cook for another 3 minutes.
5. Mix in soy sauce ad miso. Make sure the miso is dissolved.
6. Taste and season the stock to taste, adding more salt if needed (every brand of miso paste has different levels of saltiness).
7. YOUR SOUP broth is ready now. You can add in whatever ingredient you want! (any vegetables or meat). You may want to add vegetables/meat that require cooking longest first and to also chop your harder vegetables smaller.
8. Cook over medium heat for 5 minutes until all ingredients are tender.
9. Serve warm with rice.

Notes

Gluten Free: Gochujang is NOT GF, but you can find alternatives if you are gluten free:

Purchase GF Gochujang
Make your own Gochujang: Option 1, Option 2

3.5.3251

LOVE,

Zoe, Mia & Raena