So, finally, I wrote my first post for the #MakanApaHariIni series. I mean, this is kinda hard for me since I’m not a cooking enthusiast myself, and that I’m not really good at garnishing the food.
(ps: I literally googled term for decorating food and then I found the term garnish. HAHA this is embarrassing.)
Anyway, to know the reason why I decided to post about cooking/food thing, read on the intro page. 🙂
Recently, I went to an Asian store in Malmö, and it was like… 대박. All of sudden I felt like I’m like ahjumma ready to cook for a month—I felt like buying this and that hahahha but no.
The store sells mainly Korean, Thai, and Chinese food (although I found some Indonesian seasonings also). Annnnd I was so close to tears when I found tofu, hahahaha. Like, there you are, tofu, I’ve been looking for you since day 1 in Lund (really, I couldn’t find any supermarket here selling tofu).
So. I decided to make a 김치 찌개 (re: kimchi jjigae) or kimchi stew. I actually have tried kimchi jjigae in a Korean restaurant while I was in HK, and it was really gooood (especially in such cold weather).
And I found out on the internet that the most important ingredient—well, besides kimchi, ofkors?—is the red chilli sauce: gochujang (고추장).
Okay. Let’s start with preparing the things you’ll need to make a super-ordinary kimchi jjigae.
– Kimchi (and the kimchi juice): the brand that I used is 종가집 kimchi.
– Tofu (sliced)
– Gochujang 고추장 (and korean chilli pepper 고추가루, if you have it)
– Pork or beef—but since I don’t have it, I prepare my bacon and slices of chicken instead. Hell yea. #deritaanakkos #porkmahalgila
– Vegetables (usually people use scallions. But again, I don’t have it, lol. So I use morning glory.)
– fish balls because… I just felt like I need something more to fill my bowl. It’s not a common ingredients for kimchi jjigae tho, but… well, it won’t be that bad to add some.
You can actually add garlic and onion as well. I even found one source that says it would be better to add butter in the end to have a thicker soup.
In fact, you can just find different recipes of kimchi jjigae and you can follow the one that suits you, actually.
Okay, let’s do this!
Step 1: Cook the bacon until it’s done. (medium-low heat, but nah whatever, I actually just placed it on the pan hahaha)
Step 2: Prepare a pot, and basically just put everything and you’re done.
Just kiddingggg, I need to write this step-by-step like a real chef, ya know.
But…. yea really, put the bacon, sliced chicken, fish balls, vegetables, kimchi, and kimchi juice into the pot. Add some water (didn’t know the exact amount, it’s a woman instinct. #hazek #instingwanitacoy) and bring to boil.
Step 3: While boiling the soup, you can add the gochujang. And the amount depends on your preference.
Step 4: Save the best for the last—time to add the sliced tofu!
ps: I almost tore the tofu apart… so it’s better not to stir the soup too hard after putting the tofu. Remember, tofu is soft and fragile. Just like my heart. HAHAHHAA *puke*
Step 5: Wait till 5 mins, and then it’s done! Turn the heat off and serve while it’s still hot.
By the wayyyy, I brought that cute tea bag from Hong Kong (but it’s a Korean product). And I bought it just because I found it really funny—like, this man is sauna-ing in my cup of hot tea. 너무 귀여워 ㅠㅠ
While writing this post, I look at the photos over and over again… I feel like, omg. This kimchi jjigae is like, an ugly duckling compared to others made by food bloggers or chef. I mean, look at them almost-scattered tofus, and that piece of morning glory on top of it…. err. Not so appetizing, huh.
But at some point I think that, hey… it’s not that I’m a food blogger or culinary student anyway. So… I start to think that, this kimchi jjigae is not that bad—considering that I don’t even have all the common ingredients nor skills to make it look authentic.
The point is, the process of making it is what matters *wink* (But no. Actually I care about how it tastes too HAHAH)
Anywayyyy, we should never judge food from its appearance, right? Right.
to many more food that i’ll cook (hopefully),
(I’ve survived my 2nd month in Lund yeaaaaay)