Korean Cuisine - Kimchi Jjigae with Tarako

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, Korean Cuisine - Kimchi Jjigae with Tarako. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Korean Cuisine - Kimchi Jjigae with Tarako, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Cuisine - Kimchi Jjigae with Tarako delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Korean Cuisine - Kimchi Jjigae with Tarako is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Korean Cuisine - Kimchi Jjigae with Tarako using 7 ingredients and 5 steps. Here is how you cook it.

You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?

1. If you cut the tarako into small pieces and simmer, it will fall apart in the soup, so add it as is or cut in half and add to the pot.
2. Please try not to stir so much you want to keep the tofu and tarako in tact. Recipe by Gutsugutsudesu

Ingredients and spices that need to be Make ready to make Korean Cuisine - Kimchi Jjigae with Tarako:

1. 200 grams Chinese cabbage kimchi (including the marinade sauce)
2. 1 block Silken tofu
3. 2 Tarako
4. 4 Chinese chives
5. 1/2 Japanese leek
6. 1 clove Garlic
7. 1200 ml Bonito dashi soup stock

Instructions to make to make Korean Cuisine - Kimchi Jjigae with Tarako

1. Heat vegetable oil in a pot, and slowly stir-fry the kimchi including the marinade sauce over medium heat.
2. After 3-4 minutes of stir-frying, pour the bonito dashi soup stock into the pot. Add the grated garlic as well, and simmer for 6-7 minutes.
3. Cut the tofu into large pieces, and add to the pot.
4. Add the tarako as is or cut in half and add to the pot. Cut the Japanese leek on the diagonal into thin slices, and add to the pot.
5. Simmer for 2-3 minutes, add the Chinese chives, and turn off the heat.

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