Wednesday, November 24, 2010

Korean Sweet Dry Sausage Jjigae Stew

     If you have read my past recipes, then you will notice that I like this particular style of Korean cooking.  I like spicy food and vegetables.  This stew is very spicy!  The red broth color comes from red hot peppers!  I have made a few different variations of this style of stew and the soup version too.  I fell in love with Korean cooking when I first tried a spicy Korean Squid Jjigae Stew in Las Vegas.
     Recipe:  Boil a mixture of 1/2 beef broth and 1/2 vegetable broth.  Boil enough broth for a large bowl of soup.
     Add 2 teaspoons of minced ginger.
     Add 4 minced garlic cloves.
     Add 1 generous splash of soy sauce.
     Add sea salt and black pepper.
     Add a few drops of sesame oil.
     Add about 2 ounces of bite size slices of Chinese dry cured sweet pork sausage.
     Add 1 small handful of diced onion.
     Add 1 small handful of diced green bell pepper.
     Add 1 small handful of julienne sliced carrots.
     Add 1 handful of bite size chopped bok choy pieces.
     Add 2 sliced shiitake mushrooms.
     Add 1 handful of thick sliced daikon radish.
     Add 1/2 cup of cabbage kimchi.
     Add 1 1/2 tablespoons of Korean Red Serrano Pepper Sauce.
     Add 1 tablespoon of Korean red chile powder.
     Add 2 teaspoons of paprika.
     Boil till the hard vegetables are almost cooked al dente.
     Poach an egg in salted water in a separate pan over medium/medium high heat.
     Add 1 green onion that is cut into large bite size pieces to the stew.
     Add 1 small handful of snow peas to the stew.
     Add a thick slice of tofu.  (Take care to leave the tofu in one piece and not let it break up in the stew.  Do not stir the stew!)
     Ladle the stew into a large bowl.
     Set the tofu slice on the top of the stew where it can be seen.
     Place the poached egg on the top of the stew.
     Serve with a variety of petite Korean appetizers and white rice.
     A big bowl of this stew is not filling because of the amount of vegetables.  So indulge and enjoy a healthy serving of this jjigae stew!
     No kidding, I eat hot peppers like candy.  I have a very hot, off the scale, chile pepper reputation!  I put enough Korean red serrano chile sauce in this stew to make me sweat.  But, that is how it is served in Las Vegas Korean restaurants.  You can adjust the amount of Korean red chile pepper sauce to your own liking.
     The flavor of this Korean stew is so satisfying!  The Chinese dry cured sweet pork sausage adds an interesting sweet, seven spice flavor contrast to the hot spicy broth.  The cabbage kimchi flavor permeates this stew as well.  Hot chile peppers are an anti cancer, anti cold, anti arthritis, anti flu and antibiotic food.  Kimchi is well known for its health benefits.  I love spicy hot pepper food and Korean stews like this one are my favorite!  ...  Shawna

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