Korean cuisine would be incomplete without having kimchi as a banchan, or a side dish, but do you know about Kimchi Chigae? It’s a hot stew made with pork, kimchi and tofu. It is one of the most beloved dishes in Korea, and a staple in Korean home cooking for its deep flavors that pair excellently with a bowl of rice and other banchans. Kimchi is an important part of this stew hence the name of the dish, Kimchi Chigae. Chigae means “stew” in Korean. The ingredients are placed in a pot with anchovy stock then brought to boil with seasoning like sesame oil and gochujang, a Korean hot pepper paste. Garnished with plenty of chopped scallions, the end result is a satisfying mix of sweet, sour, savory, and spicy flavors. There is a reason this dish has remained a national favorite go-to signature plate. It’s Korean soul food done properly that packs each mouthful slurp with tangy delicious goodness and leaves you with a full stomach.
Posted on 3/12/2019