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home > recipes > seafood > kimchi chamchi jigae
Recipe courtesy sparkpeople.com Serves 2. 1 can Tuna in water (if vegetarian leave it out) 1 jar Kimchi (Korean fermented cabbage) 14oz 1 med-large scallion (green onion) minced 1 block soft tofu cut into small cubes (optional) 1 tbsp FRESH Garlic, finely minced or pressed 1 tbsp FRESH Ginger, finely minced or grated 1 tbsp Paprika 1 tbsp Fish Sauce (can be left out if desired) 1 tsp red pepper flakes or cayenne 2 tsp Sesame Oil 2 cups water Substitution: Use Gochujang (Korean Hot Red Pepper Paste) as an option instead of the red pepper flakes. Add as much as desired 1/8 up to 1/4 cup or more depending on how hot you want it. Prepare all ingredients. I recommend a garlic press for the garlic and a small grater for the fresh ginger (you can keep a small peice of ginger root in the freezer so it keeps and easily grates whenever you need it). In a pot, deep pan, or crock over medium heat add the oil, garlic, ginger, green onion, spices, and kimchi. Stir for 2 minutes. Add the fish sauce (if using), tuna, tofu (if using) and water. Simmer 20 minutes. Serve immediately. Serves 2. This dish is pescetarian but can easily be made vegan or vegetarian by not using the fish sauce or tuna. If you are vegetarian or vegan read the label on the kimchi. Some brands use a fish sauce and some don't. I used a brand called "King's Kimchi" which is vegan friendly. You can also make it yourself. If you do not wat the dish so spicy then buy MILD instead of HOT kimchi, reduce or eliminate the red pepper flakes or cayenne pepper. If you intend to use gochujuang be aware that it is very hot and spicy so add a little at a time until you get the heat index you like. Adapt the recipe to your own tastes. Number of Servings: 2

Kimchi Chamchi Jigae


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keyword: kimchi
keyword: chamchi
keyword: jigae
ethnicity: korean
recipes for seafood
recipes by amanda
Email Address:
(posted June 30, 2009)

Recipe courtesy sparkpeople.com

Serves 2.

1 can
Tuna in water (if vegetarian leave it out)
1 jar Kimchi (Korean fermented
cabbage) 14oz
1 med-large
scallion (green onion) minced
1 block
soft tofu cut into small cubes (optional)
1 tbsp FRESH
Garlic, finely minced or pressed
1 tbsp FRESH Ginger, finely minced or grated
1 tbsp
Paprika
1 tbsp
Fish Sauce (can be left out if desired)
1 tsp red pepper flakes or
cayenne
2 tsp
Sesame Oil
2 cups water

Substitution: Use Gochujang (Korean
Hot Red Pepper Paste) as an option instead of the red pepper flakes. Add as much as desired 1/8 up to 1/4 cup or more depending on how hot you want it.

Prepare all ingredients. I recommend a
garlic press for the garlic and a small grater for the fresh ginger (you can keep a small peice of ginger root in the freezer so it keeps and easily grates whenever you need it).

In a
pot, deep pan, or crock over medium heat add the oil, garlic, ginger, green onion, spices, and kimchi. Stir for 2 minutes. Add the fish sauce (if using), tuna, tofu (if using) and water. Simmer 20 minutes. Serve immediately. Serves 2.

This dish is pescetarian but can easily be made
vegan or vegetarian by not using the
fish sauce or tuna. If you are vegetarian or vegan read the label on the kimchi. Some brands use a fish sauce and some don't. I used a brand called "King's Kimchi" which is vegan friendly. You can also make it yourself.

If you do not wat the dish so
spicy then buy MILD instead of HOT kimchi, reduce or eliminate the red pepper flakes or cayenne pepper. If you intend to use gochujuang be aware that it is very hot and spicy so add a little at a time until you get the heat index you like.

Adapt the recipe to your own tastes.

Number of Servings: 2


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