when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
the furbabies were somewhere around the house, curled up and in hibernating mode for the rest of the cold day.. the air, damp and freezing (for me.. :sad: ), just the way hubs loves it.. i thought dinner wouldn’t be perfect without a spicy soup or stew dish to warm the toes.. and heart~ :D
it was just about noon and the drizzly rain just stopped.. i took out the pack of beef strip from the freezer to start thawing in the kitchen.. also a small jar of kimchi that i specifically set aside especially for this kind of dish.. dishes that use aged cabbage kimchi.. that jar’s been sitting in the fridge for over two months now and looks and tastes just about ‘ripe’ enough.. normally, when i make cabbage kimchi, i put some in smaller jars to age longer than the bigger batch.. really sour aged cabbage kimchi is great for stews and kimchi bokumbap/fried rice..
i was hard set on making korean beef and kimchi stew, or sogogi kimchi jeongol.. it’s a type of stew unlike a jigae.. jigae consists of a main ingredient that is included in the dish’s namesake, like kimchi jigae (kimchi), cheonggook jang jigae (fermented soybean) or dwenjang jigae (fermented soybean, tofu and clams).. jigae is usually prepared and boiled on the spot at the dining table..
jeongol, on the other hand, is cooked over low heat for a long duration of time.. it contains a variety of main ingredients.. in Korea, jeongol was a dish originally for the upper class folks and the royals, while jigae was for commoners.. jeongol usually contains a small amount of broth and cooked in a jeongolteul, a pot specifically used for cooking it.. if you visit a Korean supermart, you can find it in the cooking tools section..
varieties of jeongol include haemul jeongol (seafood), mandu jeongol (mandu/dumpling), dubu jeongol (tofu) and beoseot jeongol (shrooms).. and of course, the one i prepared earlier, sogogi jeongol (beef)..
the wonderful aroma (from the combination of mirin/Japanese rice wine, gochujang/Korean red pepper paste and lemongrass~)wafting from the pot throughout the house was enough to make me hungry ahead of the meal time and when it was done cooking, i couldn’t resist helping myself to a small bowl of the stew while watching a Korean drama that i follow regularly.. :mrgreen:
elaborate stews like jeongol tastes better when it sits for quite some time, prior to consumption.. sometimes, i use leftover spicy jeongol as a base for noodle soup.. just dilute it with water and add perhaps an egg.. some veg.. a bit of oyster sauce.. and dried noodles of choice.. and voila~! instant yumminess in a bowl, perfect for lunch~ :mrgreen: