Spicy Kimchi Stew (Kimchi Chigae) 매운 김치 찌개

Spicy Kimchi Stew (Kimchi Chigae)

"Kimchi Chigae is great for cold winter or spring day but can be served anytime. There is a lot of room for variation in this dish, I have served the hot stew over rice noodles and toped with a variety of garnishes to make it even more hearty."

Recipe By     :Ellen M. Ennis Davis
Cuisine          : "Soups and Chowders"
Source           :"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Categories     : Asian, Corn Free, Dairy Free, Egg free, Gluten Free, Korean, Pork

Main Stew
  2    cup  Korean Fermented Cabbage/Yangbaechu kimchi
  3    cups  stock
  1    tablespoon  sesame oil
  1    cup  kimchee juice
  2    teaspoons  miso -- gluten free
  1    tablespoon  rice wine vinegar
  2    teaspoons  red pepper flakes
  2    teaspoons  Gochujang
  4    teaspoons  soy sauce
  1/2  teaspoon  garlic -- minced
           
  4    cups  rice noodles -- steamed
           
Toppings
  4    green onion -- sliced
  2    cups  Chinese BBQ pork -- Char Siu- slivered (omit for vegetarian)
  1    cup  mushroom -- sautéed
  4    cups  spinach -- blanched
  1/2  cup  carrot -- shaved and steamed

Add all ingredients for Main Stew and bring to a boil, reduce to a simmer
and let cook 5 minutes

Place 1 cup of noodles in each bowl. Ladle steaming Stew over noodles.

Top with above toppings or ones of your choice. Enjoy

Serving Ideas : For vegan omit pork and add sauteed tofu                                  

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Per Serving: 845 Calories; 13g Fat (13.9% calories from fat); 33g Protein; 150g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 1951mg Sodium.  Exchanges: 8 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

Meatless Monday we are having Korean Rice Bowl- Bibimbap 비빔밥

Bibimbap 비빔밥 Korean Vegetables and Rice

Bibimbap 비빔밥 Korean Vegetables and Rice, Bibimbap in Korean is pronounced pibimp͈ap,  a signature Korean dish. The word means "mixed rice". Bibimbap is served as a bowl of warm rice topped with namul (seasoned vegetable side dishes) and gochujang (chili pepper paste). A raw or fried egg and sliced meat or tofu (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. It is a great way to use up leftovers.

For our Bibimbap I have made Mullaengi Namul - Korean Seasoned Watercress and KoreanFermented Cabbage / White Cabbage Yangbaechu kimchi

top left Mullaengi Namul, top right shredded green onion,
bottom left Yangbaechu kimchi,bottom right pickled ginger

I served them over a wonderful nutty short grained Californian brown rice (a gift from my sister) and added some pickled ginger and shreds of green onions.

Left Dressed Bibimbap, Right Bibimbap stirred up
                                         ready to eat

As tonight is “Meatless Monday” I will forgo the beef and egg but feel free to put it in.

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Gochujang Korean Hot Pepper Paste-Gluten Free

 Gluten Free Gochujang Korean Hot Pepper Paste

"If you can not get Gochujang (Kochujang) in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:"Seasoning Mixes"
Categories    : Gluten Free, Asian, Korean


  1        tablespoon  miso -- gluten free (can be omitted if unavailable - but will change the taste)
  3        tablespoons  hot chili powder -- finely ground
  1        teaspoon  honey
  3        cloves  garlic -- pressed
  1        teaspoon  soy sauce
  1        teaspoon  rice wine vinegar
  1        teaspoon  toasted Sesame Oil
            water as needed

In a small bowl, miso, chili powder, garlic, honey, soy sauce, and vinegar, mix into a thick paste. Add water if needed

Allow to sit at room temperature 1 to 24 hours.

Add sesame oil, mix well and let sit
another 30 minutes. Add water if it needs thinning. it should be the texture of tomato paste

Refrigerate until use. Keep up to 1 month.

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Per Serving : 31 Calories; 2g Fat (39.6% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
200mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.

Mullaengi Namul - Korean Seasoned Watercress

Mullaengi Namul - Korean Seasoned Watercress

"A very simple, quick, and easy side dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6 
Cuisine:  "Vegetable Side Dishes"
Categories    : Korean, Asian,Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low fat, Nut Free,

  8          ounces  Watercress
  4          green onions--sliced thin diagonally
  3          teaspoons  water
  1 1/2    teaspoons  Sesame Oil
  1 1/2    teaspoons  Soy Sauce
  3          teaspoons  Sesame Seeds
  1 1/2    teaspoons  medium ground dried red chili pepper
     3/4    teaspoon  fresh ground black pepper
  1 1/2    teaspoons  sugar
  1 1/2     teaspoons  rice Vinegar

Seasoning Sauce:

Mix Sesame Oil, Soy Sauce, Sesame Seeds, chili pepper, pepper, honey and vinegar
(add more water if needed). Let stand at least fifteen minutes.

Watercress:

Gently wash the watercress in cold running water, trimming and discarding
any tough stem portion and discolored leaves. Dry and cut in 3 inch lengths

In a bowl toss watercress and green onions together


Gently mix the seasoning with the watercress mixture until completely
coated. Let sit for 30 minutes to overnight.

Stir fry for 2 min. Let cool.

Serve either chilled or at room temperature.
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Per Serving : 28 Calories; 2g Fat (55.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Korean Fermented Cabbage / White Cabbage Yangbaechu kimchi

Yangbaechu kimchi-Korean Fermented Cabbage / White Cabbage

"This is an easy Kimchi recipe made with White (Western) cabbage (yang
  baechu)."

Recipe By     : Ellen M. Ennis Davis
Source: Pooka's What's for Dinner: Gluten Free with Attitude
Serving  : 6  
Cuisine:   "Vegetable Side Dishes"
Categories    : International, Asian, Korean, Gluten Free, Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low Carb, Low fat, Nut Free
                                        
  1         small head  cabbage -- shredded into thin strips
  1         sweet onion -- thinly sliced
             kosher salt -- 1/4 cup  to sprinkle on cabbage and onions
  Kimchi Sauce

  2         tablespoons Gochujang (Korean Hot Pepper Paste)

  4         green onions -- chopped
  1         carrot -- julienned (optional)
  1         red bell pepper -- chopped fine
  3         cloves  garlic -- minced
  2         tablespoons  soy sauce, low sodium
  2         tablespoons  seaweed sesame sprinkles
  1         tablespoon  sesame oil
  1         tablespoon  honey

Garnish
  1         tablespoon  seaweed sesame sprinkles
  2         green onions -- chopped

Place cabbage and onion into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to
properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing the ingredients together in a bowl:

Wash and rinse the salted cabbage in cold water a couple of times. Drain
the water and dry cabbage with kitchen towels.

Mix the kimchi paste into the cabbage thoroughly.

Put the kimchi into a large ziploc® freezer bag.

Put the kimchi into a large ziploc® freezer bag.

Press down on the kimchi then press as much air out of the bag as you can
and seal to protect your kimchi from being exposed to too much air. Let marinate for 30 minutes to 1 hr.

You can eat it right away, just like salad. Or keep it at room temperature
for 24hrs or up to a few days then refrigerate. This will be fermented Kimchi.


Serving Ideas : Fermented kimchi can be used for  kimchi stir-fried rice or kimchi soup/stew.
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Per Serving : 62 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 211mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.