Kimchi jjigae (hangul: 김치찌개) is a korean stew, to be eaten together with rice, containing spicy kimchi, pork or seafood, tofu and other delicious things. This recipe of kimchi jjigae is adapted from Beyond Kimchee's recipe, which I'm quite proud to say turned out beautifully.
Friday, October 21, 2011
Friday, March 26, 2010
I would usually cooked japanese chicken curry with carrots as the vegetable. But, a few days before I cooked the curry, I cooked my daikon chicken soup where I overestimated by buying two daikon roots, and used only one. So, I googled and found this site that recommended to use it in a curry.
I won't tell you how to cook japanese curry, because all I do is buy the instant curry roux and follow the instruction on the box. And when they tell you to add the vegetables, add the daikon, simmer until the daikon is soft. I normally use the House brand curry sauce (medium hot), but obviously you can use any curry sauce that you love.