Difference between revisions of "Kimchichigue"
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* 3 tbsp [[vegetable oil|salad oil]] | * 3 tbsp [[vegetable oil|salad oil]] | ||
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# Slice [[pork]] into bite size and cut "kimchi" into that size too. | # Slice [[pork]] into bite size and cut "kimchi" into that size too. | ||
# In a pan over medium heat, in hot [[oil]], cook and stir [[pork]]. | # In a pan over medium heat, in hot [[oil]], cook and stir [[pork]]. | ||
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# Add cut-up [[tofu]], [[mushroom]]s, and [[green onions|green onion]]. | # Add cut-up [[tofu]], [[mushroom]]s, and [[green onions|green onion]]. | ||
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[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
[[Category:Kimchi Recipes]] | [[Category:Kimchi Recipes]] | ||
Latest revision as of 13:57, 15 July 2012
Description
Pork and "kimchi" casserole ("kimchichigue") is a kind of soup but more saltier than general soup. If the taste is saltier and contains less water, we call it "chigue". It is made with Chineses cabbage and Pork. The taste of it is hot and spicy. Usually Korean eat the soup in main dishes.
File:Chigue.gif
Pork and "kimchi" casserole ("kimchichigue")
Ingredients
- ½ lb boneless pork chop
- 14 oz Chinese cabbage "kimchi"
- 3 cups of water
- 12 oz tofu
- 2 green onions
- 4 dried mushrooms, soaked in water
- 3 tbsp salad oil
Procedures
- Slice pork into bite size and cut "kimchi" into that size too.
- In a pan over medium heat, in hot oil, cook and stir pork.
- When meat is nearly done, stir drained "kimchi".
- Reserve the "kimchi" liquid.
- Stir in the liquid and continue to cook.
- Add water, bring to a boil, and remove from heat.
- Add cut-up tofu, mushrooms, and green onion.
