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Kimchi Jjigae with Enoki and Rice Cakes
40 Min.Für 2Nutri-Score C€€
C
40 Min.
40 Min.Kimchi Jjigae with Enoki and Rice Cakes
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Zutaten
aged kimchi (very sour, old kimchi, roughly chopped)Frischeprodukte400 g- kimchi juice (from the kimchi jar)Frischeprodukte60 ml
pork capicola (thin hotpot-style slices)Andere200 g
enoki mushrooms (trimmed and chopped in half)Obst & Gemüse200 g- scallions (roughly chopped)Obst & Gemüse4 Stücke
garlic (minced)Obst & Gemüse4 Stücke
gochugaru (Korean red chili flakes)Gewürze5 g
canola oil (olive oil works too)Vorräte15 ml- sesame oil (just a tiny bit)Vorräte5 ml
soy sauce (added later, to taste)Vorräte15 ml- stock (pre-prepared)Vorräte700 ml
rice cakes (tteok, soaked if needed)Getreide150 g
egg (whole)Milchprodukte1 Stück
pro Portion
Nährwerte
411kcal
- Kohlenhydrate
- 39 g
- Eiweiß
- 21 g
- Fett
- 19 g
Schritt für Schritt
Zubereitung
- Schritt 1
Prep the ingredients
- Chop the enoki mushrooms in half.
- Roughly chop the scallions.
- Mince the garlic.
- Slice the pork capicola if needed.
- Schritt 2
Aromatics in oil
- Heat canola oil in a pot (olive oil works too).
- Add a tiny bit of sesame oil — don't add too much or everything will burn.
- Add some of the scallions and fry for about 30 seconds.
- Add a tiny bit of gochugaru. No salt for now, since soy sauce goes in later and the kimchi is already salty.
- Schritt 3
Fry the kimchi
- Add the aged, very sour kimchi (a generous amount to use it all up).
- Add the garlic and mix everything together.
- Fry until the kimchi turns a burning red-orange color.
- Schritt 4
Add stock and simmer
- Pour in the pre-prepared stock.
- Add a little kimchi juice.
- Add the enoki mushrooms.
- Push everything down to make space for the pork.
- Add the pork slices and the rice cakes.
- Season with soy sauce to taste.
- Schritt 5
Finish with egg
- Crack the egg into the stew.
- Cover the egg with some scallions on top.
- Let it cook and boil for 3 to 5 minutes until the egg is set.