Today's Jjigae is quite similar to yesterday's but at the same time it is altogether different! Yesterday we had predominate flavours coming from the red pepper paste and the kimchi.
Today's jjigae uses less kimchi and instead of red pepper paste we use Soybean paste and clams.
You will need:
Tofu
Soybean paste
Zucchini (courgette)
Onion
Beech mushrooms
Enoki mushrooms
Kimchi
Clams (I used thawed fully cooked clams meat)
Spring onion
A pinch of red pepper powder.
Don't I have the cutest kitchen helper in the world!!!
Blend a tsp of soybean paste in a little hot water. Add your chopped zucchini, onion, beech mushrooms, red pepper powder and whole clams to the pot. Fill the pot up with some cold water and bring everything to a boil.
When it's boiling away add the sliced tofu and chopped kimchi...
Allow it to boil for a couple of minutes and then add the enoki mushrooms and finely sliced green onion...
I served the soup with plain rice and toasted seaweed lava...
You can use a spoonfull of rice to absorb some of the broth or you can add it to a sheet of the lava and make a mini rice roll. Yummza!
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