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Kimchi Jjigae with Enoki and Rice Cakes
40 minVoor 2Nutri-Score C€€
C
40 min
40 minKimchi Jjigae with Enoki and Rice Cakes
wat je nodig hebt
Ingrediënten
aged kimchi (very sour, old kimchi, roughly chopped)Vers400 g- kimchi juice (from the kimchi jar)Vers60 ml
pork capicola (thin hotpot-style slices)Overig200 g
enoki mushrooms (trimmed and chopped in half)Groente en fruit200 g- scallions (roughly chopped)Groente en fruit4 stukken
garlic (minced)Groente en fruit4 stukken
gochugaru (Korean red chili flakes)Kruiden en specerijen5 g
canola oil (olive oil works too)Voorraadkast15 ml- sesame oil (just a tiny bit)Voorraadkast5 ml
soy sauce (added later, to taste)Voorraadkast15 ml- stock (pre-prepared)Voorraadkast700 ml
rice cakes (tteok, soaked if needed)Granen150 g
egg (whole)Zuivel1 stuk
per portie
Voedingswaarden
411kcal
- Koolhydraten
- 39 g
- Eiwitten
- 21 g
- Vetten
- 19 g
stap voor stap
Bereiding
- Stap 1
Prep the ingredients
- Chop the enoki mushrooms in half.
- Roughly chop the scallions.
- Mince the garlic.
- Slice the pork capicola if needed.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.