Sunday, October 15, 2006

Haemul Kimchi Jigae

Ingredients

6 jumbo squid (see below for dissembling directions)

4-6 extra large prawns (with heads)

6-8 black mussels (scrubbed, beards removed)

½ cup sliced sangyupsal
1 zucchini- peeled & cubed, discard ends

5 mushrooms- sliced

2 potatoes- peeled & cubed

1 ½ cups baechu kimchi (napa)- sliced
½ cup kimchi juice
1 pack firm tofu, cubed
3 stalks scallions- slice in 2” bias, discard ends
1/2 jalapeno pepper
1/2 of large onion- sliced

1 shallot, sliced
3 cloves of garlic- minced
1/4 cup gochujang (red pepper paste)
2 tbsp gochukaroo (red pepper flakes)
1/8 cup dashida

4 tbsp hondashi

3 tbsp garlic salt

1 tsp sesame oil
5 cups water

fresh ground pepper

Directions

-In large pot, on medium high heat, add sesame oil and pork.

-When pork is just about done, add onions and shallots. Cook until almost translucent.

-Add minced garlic and kimchi. Saute for 2min.

-Add water, hondashi, gochukaroo, gochujang, garlic salt, and jalapeno. Stir, cover and let simmer on medium heat for 10min.

-Add kimchi juice. Add dashida in spoonfuls and stir. Adjust taste accordingly.

-Add tofu and potatoes. Cover and let simmer on medium low heat for 10-15min.

-Add squid, mussels, prawns, mushrooms, and scallions. Bring up to boil for 5min.

-Serve with rice and panchan.

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