This dish is so easy and basic that seems almost silly to give it a formal recipe, but what it lacks in sophistication and complexity it makes up for in taste power. Korean chigaes are one of my all-time favorite meals.
You can make a Korean stew out of basically anything -- just use what you crave and what you've got available. Although everyone has their own style, here's how my version goes:
1. Add a little fresh onion, sesame oil, and garlic to a pot or ceramic stew pot. Saute the onion and garlic until soft.
2. Add water together with a teaball full of dried anchovies (this is how I make my soup base), 1 large spoonful of chili powder, one piece of laver (seaweed -- also to flavor the broth), and sea salt to taste. Allow to boil briefly.
3. Add what you're craving. This time I made my stew with shrimp, crab, and tofu. Cook until shrimp or other protein is cooked and serve topped with fresh green onion and chili strands. Be sure and serve with with a big bowl of white rice.
Comments
Hello, I LOVE your site. Can you tell me where you got the seeds for the Korean peppers and the perilla plants?
Posted by: margo | August 31, 2007 07:56 PM
Hi Margo! You can buy both of the seeds at http://www.evergreenseeds.com/. Enjoy!
Posted by: EJP | September 1, 2007 07:16 AM
Excellent job on the recipes as always! chefjp
Posted by: chefjp | September 5, 2007 08:26 AM
awesomeness. i absolutely love love LOVE the (is it?) kimchi soon dubu chigae. there is a wicked restaurant in the korea town in toronto and i think that i've become a regular customer! i go there so much that the guy who's normally at the counter has a chat with me when i go in!! mmmmm *drooling*
Posted by: deborah | September 7, 2007 07:43 PM
Me again. Thanks for the lead to Evergreen seeds. I'm actually from Canada (Korean), and starting to garden. I cook tons of Korean dishes but I have never bother making kimchi - I am SOOOO impressed by your blog and by your kimjang stories!
Posted by: margo | September 8, 2007 08:22 PM
I haven't seen any Mook here? Its an acorn jelly with seasoning just like on tofu. A real Korean item.
Posted by: Shane | September 8, 2007 11:52 PM
The food looks and sounds as lovely as it always does when I stop in here. My mouth is getting that feeling in it right now that it always gets when I eat something delicious and tangy!
Posted by: John | September 14, 2007 03:43 PM
Anyone have a recipe for Dottori Muk?
Posted by: Sahne | September 15, 2007 04:53 PM
All I can say is wow! I made this last night for my wife and myself (used shrimp, snap pea leafs, and tofu) and it was amazing.
Really looking forward to seeing how we can work in different ingrediants down the road.
I should mention I enjoyed it so much that I warmed up the leftovers this morning, plopped an egg in it and had that for breakfast!.
Keep up the great work man, and if I ever get this Korean sweet sake going I'll be sure to send some your way.
Thanks,
Brian
Posted by: Brian M | September 28, 2007 01:47 PM