{"id":22005,"date":"2014-09-26T00:30:07","date_gmt":"2014-09-26T04:30:07","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=22005"},"modified":"2014-09-25T21:57:45","modified_gmt":"2014-09-26T01:57:45","slug":"kimchee-jjigae-kimchee-stew","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/09\/26\/kimchee-jjigae-kimchee-stew\/","title":{"rendered":"Kimchee Jjigae (Kimchee Stew)"},"content":{"rendered":"

\"Kimchee<\/a><\/p>\n

My blog is called The Frugal Girlmet<\/strong><\/em>, because I like to use everything I can in the kitchen and do my best to make sure nothing goes to waste. \u00a0Kimchee Jjigae<\/strong> is the Korean embodiment of this principle. \u00a0A little background: \u00a0Kimchee is a fermented, spicy cabbage dish that, together with rice, is the backbone of Korean cuisine. \u00a0Traditionally, Korean families made kimchee in the summer, in gigantic clay pots. \u00a0They buried the pots in the ground to preserve them, and the family ate the kimchee over the course of the winter. \u00a0Winters are very cold in Korea, so that helped preserve the kimchee\u2026but it still got old. \u00a0What to do with overripe kimchee – throw it away? \u00a0NO! \u00a0Koreans use every last bit of their resources, which is how Kimchee Jjigae came to be. \u00a0They made a stew out of the last of their kimchee, adding \u00a0meat to make it more filling, and served it with rice for a complete and frugal meal.<\/p>\n

The only ingredient you MUST use in this stew is kimchee.<\/strong> \u00a0Everything else can vary by region, resources, or personal taste. \u00a0One of the most common varieties has pork as the protein component, and this is the way I make it. \u00a0You can cut up a few pork chops, or use any leftover pork you have. \u00a0I made a pork roast in the crockpot the night before and reserved about 2 cups of meat\u00a0for this stew. \u00a0Other types of Kimchee Jjigae use canned tuna, tofu, other seafood or fish, and even Spam! \u00a0During the Korean War, American GIs brought Spam with them, and Koreans adopted it too. \u00a0Another variation that was born in the Korean War is called Budae Jjigae, which translates to “Army Stew.” \u00a0American soldiers made their own version of Kimchee Jjigae by adding ramen noodles, meat, seafood, and other vegetables to make their rations last longer.<\/p>\n

If you like spicy foods, you will love this. \u00a0If you feel a cold or sinus infection coming on, this will clear it right out (it’s loaded with Vitamin C and probiotics)! \u00a0If your family likes chili, you should really give this Kimchee Jjigae recipe a try. \u00a0Feeling brave? \u00a0Feeling frugal? \u00a0Read on!<\/p>\n

Kimchee Jjigae<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n