Spicy Kimchi Stew (Kimchi jigae)

Kimchi jjigae (Korean pronunciation: [kimtɕʰi tɕ͈iɡɛ]) is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.
Kimchi is known to have been eaten as pickled vegetables, and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.
Kimchi jjigae is often cooked in Korean homes using older, more fermented and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria also found in yogurt.^[2] The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae and other ingredients tend to depend on personal preferences.
Sliced kimchi is put into a pot with beef, pork or seafood, tofu, sliced spring onions and garlic, and are all boiled with water or myeolchi (anchovy) stock. The stew is seasoned with either doenjang (bean paste) or gochujang (red pepper paste).^[1]
Like many other Korean dishes kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by various banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.
Besides the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.

• Chamchi kimchi jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because it is easy to make.^[3]
• Ggongchi kimchi jjigae (꽁치 김치찌개) is made with Pacific saury.
• Budae jjigae (부대찌개) is made by mixing a variety of ingredients - noodles (normally, ramen noodles), tuna, spam, vegetables, etc. - into the basic kimchi jjigae broth. "Budae" means "army unit" in Korea; this variety of kimchi jjigae was popular with soldiers, who found it convenient to mix in their leftovers into the jjigae broth.

Kimbap

Gimbap or kimbap is a popular Korean dish^[1] made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.^[2] Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

Gimbap is derived from Japanese futomaki (Makizushi) during the Japanese rule (1910-1945).^[

Ingredients

^{The literal translation of the word gimbap is seaweed rice. These two things are the most basic components of gimbap. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh.[9]}

^{Traditionally, the rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs and/or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrots and danmuji (pickled radish). After the gimbap has been rolled and sliced, it is typically served with danmuji}

Short grain white rice is usually used, although short-grain brown rice, like olive oil on gim, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in gimbap rice.
Nowadays, the rice in gimbap can be many kinds of black rice, boiled rice and cereals etc.
Gim is dried, pressed seaweed made from the edible species, laver. Gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. The oil used for roasting gim is traditionally sesame oil; however, today, corn and canola oils are also commonly used, especially with the pre-seasoned packs of gim sold widely in stores. Olive oil is also becoming more prevalent. For gimbap, the roasted, unseasoned variation is typically used.
Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of gimbap may be lightly fried with egg coating.^[2]
Samgak gimbap (삼각김밥) is a triangle-shaped gimbap sold in many convenience stores in South Korea. Samgak gimbap also come in many varieties.^[10]
Chungmu gimbap (충무김밥) is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. Chungmu gimbap is traditionally served with side dishes of kolddugi muchim (꼴뚜기 무침), sliced baby octupus marinated and fermented in a spicy red pepper sauce, and radish kimchi (무김치).^[11]
chamchi gimbap (참치김밥) is another commonly found gimbap. It is usually filled with tuna, marinated sesame leaf, mayonnaise as well as other ingredients.

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Kimchi





Kimchi is a Korean cuisine staple and Superfood that is served with every meal. This delicious and spicy dish of fermented veggies is recognized as one of the World’s Healthiest foods, Kimchi is loaded with key vitamins A and C, and minerals Calcium, phosphorus and iron. In fact, Health magazine lists is as one of the top five “World’s Healthiest Foods” for being rich in nutrients and Vitamins. Kimchi has very few calories and lots of dietary fibers, making it good for diets while facilitating metabolism. Kimchi has abundant antioxidants, anti-carcinogens and is very nutritious for your body.

Several studies have shown that Kimchi probiotics against even the worst viruses and bacteria. The biggest benefit is it’s “healthy bacteria” called Lactobacilli, found in fermented foods like Kimchi and Yogurt. This good bacteria helps with digestion, plus it seems to helps to prevent stomach ulcers. According to a recent study, it shows that Kimchi has compounds that may prevent the growth of Cancer!

Our Kimchi is made homemade in-house using the freshest Napa cabbage from the local Farmer’s Market. To preserve the 3,000-year-old method of making Kimchi, we store our Kimchi in temperature controlled

refrigerators to perfectly ripen it

Main ingredients

Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Ingredients can be replaced or added depending on the type of kimchi being made. The most common seasonings include brine, scallions, spices, ginger, chopped radish, garlic, saeujeot shrimp sauce), and fish sauce