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Kimchee Jjigae 2, the easiest Korean stew you can make

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November 30, 2011

Kimchee Jjigae 2, the easiest Korean stew you can make


After indulging myself with deep-fried turkey feast for Thanksgiving and got busy taking all the Christmas stuff out to decorate the house afterward...
I simply don't have much energy to cook. 
But I gotta eat..., you know.

So here I am.
I am going to make an easiest Kimchee stew in the world.
Only 4 ingredients and you will get a nice pot of stew that can awaken your soul for the spirit of Christmas. 
All because I found a container of store-bought kimchee (kimchi) I purchased about 2 month ago that I totally forgot about its existence... (I left it in my 2nd fridge where I don't check often)
 I used a can spam because that's what I happened to have. You can use pork belly meat instead if you want to go all natural.
I think I deserve to be lazy this week.

Anyway, here is the world's easiest Kimchee(Kimchi) stew and it tastes fantabulous... 

Only 4 ingredients this time and I'm LOVING it!

 Slice onion and spread on the bottom of stew pot.

 Here is the can of spam in case you never seen it before.

At a moment I was tempted to make this...

 But I stick with my original plan.
Slice the spam babe.

 Scatter half the spam on top of onion...

Here is my forgotten Kimchee
Very, very fermented..., Oh, Lord! the smell...!
You MUST use very fermented Kimchee for the stew recipe.

 Just dump over onion and spam in the pot.

 Put the rest of spam slices on top.

 Pour chicken stock just enough to cover your Kimchee...

 Put the lid on but leave a little space so it doesn't boil over.

 Boil first...

Reduce heat to low. Cover completely with lid and simmer for 20 -25 minutes until Kimchee gets tender.
Your stew will taste even better on the next day.

Turn your Christmas music on,
Grab a bowl of rice,
and indulge yourself with a humble Korean stew.

 After all, 
it all began in a humble stable 
far far away, long long ago...

Hope your days are filled with joy.

Kimchee (Kimchi) Stew II
(김치찌개, Kimchee Jjigae)
serves 4-6

1 1/2 lb fermented kimchee
1 medium onion, sliced
12 oz can low sodium spam, sliced
2 1/2 C or more low sodium chicken stock

In a pot place onion on the bottom, and put half the spam on top. Evenly distribute kimchee slices over and put the rest of the spam slices on top of kimchee. 
Pour chicken stock over enough to cover the kimchee. Boil first and reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until kimchee gets tender.
Serve hot with rice.
The stew tastes better on the next day.

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At November 30, 2011 at 11:20 AM , Anonymous Pinkdolly said...

wow this looks so easy to make - can I just used tinned kimchee?

At November 30, 2011 at 12:28 PM , Anonymous kitchenriffs said...

I haven't had Spam for years!  Maybe it's time again . . .   Anyway, really nice, easy recipe.  Although when I make this for the first time, I think I'll try pork belly :-)  Thanks for a fun recipe.

At November 30, 2011 at 1:49 PM , Anonymous Amy @ Elephant Eats said...

I love making kimchi jigae! I usually saute the onions and kimchi first before adding you think that's unnecessary? If so I will definitely skip that step from now on! 

I love adding cellophane noodles and rice cakes into it to. YUM!

At November 30, 2011 at 3:40 PM , Anonymous beyondkimchee said...

Hi Amy
I found sauteing onion and Kimchi is unnecessary since they get soften very well after the braising in the stew. The addition of noodles and rice cakes will upgrade this Jjigae to another level! I love rice cakes in Kimchi Jjigae.

At November 30, 2011 at 3:42 PM , Anonymous beyondkimchee said...

Pork belly gives the stew more authentic in flavor. Definitely go for it.

At November 30, 2011 at 3:43 PM , Anonymous beyondkimchee said...

Sure! I personally have not tried Kimchee in a tin but as long as it is well fermented it should taste fine.

At November 30, 2011 at 5:35 PM , Anonymous Fern @ To Food with Love said...

Looks so good, and I can't believe how easy this is! You've got me...I think I'll need to buy kimchee this weekend!

At November 30, 2011 at 6:34 PM , Anonymous Melissa said...

Holly! I love kimchee jigae as well, but the real reason I am commenting is to see if you knew that this recipe has appeared on TasteSpotting. I was surprised and happy to see your blog on there. I used to comment as Militialicious, by the way, but I am shutting down my old blog in preparation for an art blog. Hope you and yours are well!

At November 30, 2011 at 8:08 PM , Anonymous Cptfitz said...

This is my favorite comfort food! I've even had it with sliced hot dogs when we didn't have pork, spam or bacon.... still yummy. 

So where did you get that Korean nativity? It's so beautiful!

At November 30, 2011 at 8:27 PM , Anonymous Judy said...

That's some crazy stew! I love korean soups but I'm always scrambling to get all the ingredients. This is just perfect for after work days =)

At November 30, 2011 at 10:17 PM , Anonymous Duncan said...

Hi Holly, I also took a photo of that lovely nativity scene in your home! I've mentioned you on my blog today.

Duncan In

At December 1, 2011 at 12:20 AM , Anonymous Wongchingwah said...

It's an interesting use of the Spam, I think can also use the Chinese Luncheon Meet (in a can) to do this dish ! (Link from Duncan from Kuantan) 

At December 1, 2011 at 4:44 AM , Anonymous beyondkimchee said...

Thanks! Someone got it for me in Korea.

At December 1, 2011 at 4:46 AM , Anonymous beyondkimchee said...

Of course I remember you, Melissa!
I am excited to see more of your art work. Please let me know when you open your new blog.

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