Kimchi Chigae.
…for that time you don’t know what to do with all that left over kimchi that’s too sour to eat…
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Chigae
Omma’s Korean BBQ Marinade
Instructions
  1. Blend all ingredients for Omma’s Korean BBQ Marinade in blender, until smooth and slightly frothy. It will smell freaking delicious and you will want to use it in everything you cook.
  2. In a medium size pot (I use the traditional Korean stone pot, but you can also use a dutch oven), over medium high heat, add 1 tbsp olive oil. Once the oil is nice and hot, add red onions and mushrooms. Cook until brown. Add garlic and salt and stir until garlic softens.
  3. Add kimchi and some of the kimchi juice. Feel free to slice the kimchi into bite sized pieces if it doesn’t come that way already. Make sure the kimchi is overripe–as in, not the kind that you want to eat raw. The kimchi should be a dull orange (as opposed to the beautiful bright orange you see when served at a meal) and smell like your brother’s dirty socks. If you use underripe or even just ripe kimchi, the stew will not come out as good.
  4. Add gochujang and Omma’s Korean BBQ Marinade and stir until all the veggies are evenly coated. It should smell like heaven in your kitchen.
  5. Add water and bring to a boil. Then add black beans, tofu, and a little green onion for garnish. Do not let your stew cook too long–the longer you cook, the soggier your kimchi becomes. You want your kimchi to retain a nice satisfying “crunch” even when the stew is done cooking.
Recipe Notes
  1.  You can get gluten free gochujang here.  If you have no probs with gluten, you can pick up a few other brands of gochujang that I really like here and here.
  2. If you don’t have an awesome mom who makes you vegan kimchi (like my mom), you can buy vegan kimchi here.