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Kimchi Stew

Before you jump to Kimchi Stew recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.

You may well prefer cooking with your oven, but using a microwave instead will cost you way less money. If you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, however that is definitely not true. A dishwasher is particularly economical when it's full before a cycle is started. Conserve even more money by air drying and also cool drying your dishes rather than heat drying them.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn't that hard. It's about being functional, more often than not.

We hope you got insight from reading it, now let's go back to kimchi stew recipe. To cook kimchi stew you only need 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Kimchi Stew:

Take 1/2 C. of Napa Kimchi (range from 1/4-1 cup), Chopped.
Prepare 2 Tbsp. of Gochujang Paste (Add more or less for spice.).
Get 2 C. of Chicken Broth (Add Salt if Unsalted).
Get 1 C. of Water (Ratio can be changed with Chicken Broth).
Use 1 Tsp. of Gochujang Powder (Add more or less for spice.).
Prepare 1/2 of lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu).
Take 1 of Mini Seedless Cucumber, Thinly Sliced (Optional).
Provide 1/4 C. of Enoki Mushrooms, Diced (Optional).
Take 1/2 C. of Beansprouts (Optional).
Get 1/2 C. of Bamboo Shoots.
Use 1/2 C. of Water Chestnuts.
Get 1 C. of White Rice.

Steps to make Kimchi Stew:

Start your 1 Cup of White rice and then prepare all your ingredients..
Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next..
I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step..
When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients..
I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes..
Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste..

Kimchi Jjigae (Stew) is a classic stew in Korean Cuisine that is hard not to love if you like Kimchi. It is made with old over ripe kimchi which may be too sour to enjoy fresh but is wonderful when stewed. Note, that this stew tastes best with " aged kimchi ". The longer the kimchi ages, the more sour it becomes. Kimchi Jjigae is one of the most iconic stews in Korea.

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