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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

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Kimchi Jjigae meet Yukgaejang!!


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#1 ShowMeDaSauce

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Posted 01 November 2017 - 01:40 PM

Well its really more like kimchi jjigae made with a chuck roast but the extended cooking time to get the meat tender is similar to yukgaejang. For those that haven't heard of it, yukgaejang is a Korean spicy beef soup. Normally it has bean spouts and fernbrake (gosari) as the veggies. Well im out of both of those and i love kimchi. Im also out of just cabbage (that also sounded good)...sooooo...it is what it is. :D

 

Cut up about 2-3lbs of chuck into 1"+ thick slices and soak in water for 45min to draw out some of the blood. Discard the water.

Lightly brown each piece

Rinse out the pan and add all the pieces of chuck. Add half a onion, 6 cloves of garlic and enough water to simmer the meat until its tender.

Skim off any scum and as much fat as you like.

 

When the meat is close to falling apart tender add:

Kimchi...around 3 cups cut into 1" squares

Additional onion if you like more...i do and i add it near the end so it hasn't "melted" away.

About 5-6 green onions cut in 2-3" long pieces and halved long ways. (White part of leeks are better and authentic)

1-2tbs of soy sauce for soup

1-2 tbs sesame oil

Gochu to taste

Sliced daikon (optional)

About 5gram of instant dashi stock (optional)...I really like the Riken instant.

1tbs mushroom powder....The one from myspicesage is a nice blend including shiitake. Fresh oyster mushroom or fresh shiitake works great too.

If it needs additional water save some water from the 3rd rice rinse. The starchy rice water works great in jjigae without making it really thick.

 

Continue cooking until the meat is fork tender....About another 30min on a simmer.

 

Place a piece of meat or two in each bowl and break them up with a fork

Ladle the broth and veggies over the meat.

Garnish with more green onion

 

Today's entree is being served with Kokuho Rose (Pink label) Calrose rice and sweet pickled radish. Its not my favorite rice but a excellent value for a quality medium(ish) grain rice.

 

If you want to make real yukgaejang look here....Its DELISH



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#2 Edmick

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Posted 01 November 2017 - 01:53 PM

Looks good. What time is dinner? Hope you don't mind if I bring a guest or four..



#3 Crispee-FL

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Posted 01 November 2017 - 05:25 PM

Now I want some!

#4 ShowMeDaSauce

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Posted 01 November 2017 - 06:32 PM

Im stuffed!!...The chuck roast worked surprisingly well for jjiggae. The beef flavor was more dominant than i thought it would be. I used no beef stock....Need to try this with ox tails!!!

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Edited by ShowMeDaSauce, 01 November 2017 - 06:34 PM.


#5 Edmick

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Posted 01 November 2017 - 06:43 PM

+1 on ox tail. Are you in prison or do you really eat on trays at home? I'm kidding lol


Edited by Edmick, 01 November 2017 - 09:14 PM.


#6 JayT

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Posted 08 November 2017 - 03:05 PM

I want that.  I have been eating a lot of spicy beef dishes lately.  I had spicy beef pho' from a local place and then a spicy beef over cilantro rice from a Trini restaurant the other day.  I will bookmark that one for later.  I love spicy ramen type soups.


 

#7 Chorizo857_62J

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Posted 13 November 2017 - 07:27 PM

I have really had the itch to make some kimchi lately, but finding the ingredients makes it challenging.  Could not find fish sauce, Korean cabbage, radishes at the local "regular" super market.  I am more of a meat/seafood/beef guy anyway, and the better half does not like spicy food, so smaller quantities and more for me!  The beef idea intrigues me.  It looks absolutely wonderful...now I'm going to have to hit the fridge.



#8 ShowMeDaSauce

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Posted 14 November 2017 - 11:17 AM

You dont need nappa or even fish sauce to make kimchi. Common green cabbage works surprisingly well and so does baby bok choy. Daikon works just fine in place of Korean radish (Mu).

 

What you do need though is gochugaru. (sun dried Korean pepper flakes). You have a Korean owned market in Gainesville. Things like nappa and radish are FAR cheaper at the Asian markets. Around here its half the cost or less. IIRC at the Asian markets nappa is only about 70-80cents a lb. At regular markets its upto $2/lb. Pretty much the same thing for radish. A 2-3lb bag of gochugaru only cost me about $8 and its great for tons of stuff other than kimchi. Just make sure to get coarse (not fine) and look for a picture of kimchi on the package. Fine flakes are usually hotter and not normally used for kimchi.

 

Oriental Food & Gift Market

3345 SW 34th St, Gainesville, FL 32608

Hours: Open today · 9AM–8PM                       
Phone: (352) 372-4591
 
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Edited by ShowMeDaSauce, 14 November 2017 - 11:46 AM.


#9 Walchit

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Posted 14 November 2017 - 08:05 PM

I get limes at the Mexican store, they are 1/4 to 1/2 the price of the grocery store

#10 ShowMeDaSauce

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Posted 15 November 2017 - 11:45 AM

I need to start some kimchi today and im craving some jjigae too. I think im all out of my really old kimchi. I have some i made with my sun dried gochu and baby nappa that i think is over a month old. The nappa at Fresh Thyme market was $1.99/lb but it looked nice. Would have cost me more in gas to run to the Asian market just for nappa.



#11 ShowMeDaSauce

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Posted 16 November 2017 - 05:48 PM

Kimchi went in the fermenter yesterday and had to have some stew today. This one is a bit hotter than normal.

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