What inspired me to explore Korean Cuisine was the enormous influence of Korean Dramas in my daily activities. That includes having a stock of Kimchi in my fridge and some packs of Ramyun (Korean Noodles) in my pantry. Kimchi is a korean side-dish made of cabbage fermented in red chili and spices like ginger and garlic. Aside from Kimchi Pajeon (Kimchi Egg Omelette), which I also love, my ultimate favorite soup dish is Kimchi Jjigae. It’s not just because of the flavor, but also because of the health benefits that the recipe has to offer. Mine has a lot of vegetables in it, so it’s not so bad for people on a diet.


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Prepare your ingredients.

Yield: 4-5 servings

Ingredients:

  • 1 bulb Onion
  • 6 cloves of Garlic
  • 1 tbsp. Ginger
  • 1 cup Kimchi
  • 1 pack soft Korean Tofu
  • 1 pc. Zucchini
  • 1 can Shitake Mushrooms
  • ¼ kg Beef Tips
  • 1 tbsp. Doenjang (Korean Soybean Paste)
  • 1 tbsp. Gojuchang (Korean Chili Paste)
  • 2 shots of Soju (Korean Vodka)
  • 3 cups of water
  • A bunch of Spring Onions
  • Salt and pepper to taste

Procedure:

*Marinate beef strips in ginger, soy sauce, pepper, and soju for about an hour.

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1. In a well-heated heavy-bottom pan, sauté onions, garlic, and ginger in a tablespoon of cooking oil.


 

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2. Add in beef strips and cook until all parts are tender.


 

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3. When beef is evenly cooked, stir-in zucchini and Shitake Mushrooms. Add a table spoon of soybean paste, chili paste, and kimchi juice. Stir mixture to combine everything well.


 

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4. Add in Kimchi and stir. Pour 2 cups of water into mixture and bring to a boil.


 

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5. Add tofu and simmer for about 10-15 minutes. Season with salt and pepper to taste.


 

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6. Top with spring onions and serve hot with a cup of white rice. 


 

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ENJOY!!!~

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