January 8, 2009
I've been doing more research about Korean dishes this week. After checking out different "hot pot" recipes, I made my own version of hot pork stew (jjigae) tonight. As I just cannot handle kimchee, my version doesn't have it at all. Here's my recipe.
Make the seasoning paste by blending 1T soy sauce, 1/2T sugar, about 1 tsp each grated ginger and garlic, 1T minced scallion, 2T red chili powder, 1/2T sesame oil, and a little bit of ground pepper. With half amount of the paste, marinate the pork belly slices (about 1/2lb) for 15 minutes.
In the bottom of the donabe (clay pot), place sliced Napa cabbage (about 2 cups), tofu (half pack), and sliced king oyster mushrooms (2 pieces), then pour 2-1/3C chicken stock. Close the lid and bring it to boil. Add the marinated pork, turn the heat to medium and cook for 4-5 minutes.
Add egg and enoki mushrooms and cook for another 1-2 minutes or until ready.
Serve the stew into individual bowls and top with sliced scallions and serve with rice.
