After indulging myself with deep-fried turkey feast for Thanksgiving and got busy taking all the Christmas stuff out to decorate the house afterward...
I simply don't have much energy to cook.
But I gotta eat..., you know.
So here I am.
I am going to make an easiest Kimchee stew in the world.
Only 4 ingredients and you will get a nice pot of stew that can awaken your soul for the spirit of Christmas.
All because I found a container of store-bought kimchee (kimchi) I purchased about 2 month ago that I totally forgot about its existence... (I left it in my 2nd fridge where I don't check often)
I used a can spam because that's what I happened to have. You can use pork belly meat instead if you want to go all natural.
I think I deserve to be lazy this week.
Anyway, here is the world's easiest Kimchee(Kimchi) stew and it tastes fantabulous...
Only 4 ingredients this time and I'm LOVING it!
At a moment I was tempted to make this...
Slice the spam babe.
Here is my forgotten Kimchee
Very, very fermented..., Oh, Lord! the smell...!
You MUST use very fermented Kimchee for the stew recipe.
Boil first...
Reduce heat to low. Cover completely with lid and simmer for 20 -25 minutes until Kimchee gets tender.
Your stew will taste even better on the next day.
Turn your Christmas music on,
Grab a bowl of rice,
and indulge yourself with a humble Korean stew.
After all,
it all began in a humble stable
far far away, long long ago...
Hope your days are filled with joy.
Kimchee (Kimchi) Stew II
(김치찌개, Kimchee Jjigae)
serves 4-6
1 1/2 lb fermented kimchee
1 medium onion, sliced
12 oz can low sodium spam, sliced
2 1/2 C or more low sodium chicken stock
In a pot place onion on the bottom, and put half the spam on top. Evenly distribute kimchee slices over and put the rest of the spam slices on top of kimchee.
Pour chicken stock over enough to cover the kimchee. Boil first and reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until kimchee gets tender.
Serve hot with rice.
The stew tastes better on the next day.
