It has been three years since I went on a cookventure. I do cook occasionally but girls, no photo = no proof lol
So! I’ve decided to re-start my cookventure and include some recipe for you to try. I also made some mistakes which I have taken note of (such as the fact that I added in way too much water and I didn’t stir fry my kimchi). After a little tweaking, it tasted much better.
First, we will start with Kimchi Sundubu Jjigae – sundubu (순두부) means soft tofu and jjigae (찌개) means stew. If you follow maangchi’s recipe, she prepared her stock with several ingredients which will guarantee in better taste but here’s my way:
3 cloves of garlic – sliced onion – sliced
A bunch of spring onion – chopped, around 2-3″
2 tbs Chili Powder 고추가루 – if you don’t have any korean gochugaru, you can just use any you can find at the local store. I used Baba’s Chili Powder
1 tbs Sesame Oil
1 cup of chopped kimchi
3-4 tbsp kimchi juice
2 packs of Soft Tofu
2 boneless chicken breast – sliced thinly
2 and 1/2 cups of water
1 and 1/2 tbsp Anchovy Powder (Serbuk Ikan Bilis)
1 tsp Salt
1 tbsp Sugar
Heat some vegetable oil in a pot. Once heated, add in garlic and onion for about a minute, or until translucent.
Add in the meat and fry it until almost cooked
Add in the chopped kimchi and fry it for about 2 minutes
Add in water, kimchi juice and anchovy powder and let it boil for about 7-10 minutes
While waiting for it to boil, on a small bowl, mix chili powder with sesame oil and sugar.
Once it boils, add in soft tofu and break it using your spatula
Add in the chili powder mixture and mix well
Add in salt and let the stew boil.
Once it boils, give it a taste. Add in more salt if necessary.
Place the green onion on top and serve
Next is another attempt on Pajeon. Pa (파) means green onion. Pajeon (파전) means green onion pancake. My sister liked the one I did three years ago. And I sort of figured out why it didn’t taste as good. I didn’t add in chili flakes to make it spicy, and it lacks a little bit more salt. Also it didn’t cook as I liked it – it got too heavy to flip over so it’s best if you use minced chicken instead.
Water and Flour will have 1:1 ratio. In my case, I used 1 cup of flour to 1 cup of water – makes 3 big pajeon
A bunch of spring onions – as many as you like, chop it into 3 (around 3-4″)
1 tsp salt
1 tsp sugar
1/2 or 1 tsp chili flakes – add more if you like it to be more spicy
Optional: chop some red chilies
- Mix flour and water well. Make sure there is no clumps of flour. The mixture should be thick but slightly watery.
- On a frying pan, heat some oil.
- Add in the minced or sliced chicken until it is slightly cooked
- Top it with green onions (add in the red chilies here if you’re adding some)
- Pour the batter on top – not too much but just enough to stick everything together
- Cook for about 3-4 minutes or until the bottom is golden brown
- Flip the pancake and cook until golden brown
Note – add in vegetable oil after every pancake
You may substitute the chicken into seafood – this will make it into Haemul Pajeon 해물파전 (Seafood Green Onion Pancake)