Join Chef Keoni in his home kitchen as he demonstrates how to make Kim Chee Jigae and Kim Chee Jeon.
Kim chee Jigae
- 2 cups High Max or Koha Kim Chee
- 1⁄2 pound pork butt or pork shoulder, cut into strips
- 1 can Spam, sliced into strips
- 1 container of enoki or Ali'i mushrooms, sliced
- 1 teaspoon sugar
- 2 teaspoons peanut butter
- 2 green onion stalks, sliced in 1 inch pieces
- 5 cups water or chicken broth
- 1 package soft tofu, cut into bite-sized cubes
- 2-3 days before cooking, take out kim chee from refrigerator and let sit out in the container on a plate. It will bubble and may leak. Leave it to ferment.
- When you are ready to make the soup, place the kim chee, pork, spam, mushrooms, sugar, peanut butter, green onions in a 4 quart heavy gauge pot.
- Add water or stock in the pot just to cover the ingredients and bring to a boil.
- Reduce to a simmer and cook for 20-30 min.
- Lightly fold in the tofu.
- Serve with fresh rice and seasoned Korean seaweed on the side.
Optional: fry an egg sunny side up and place on the rice.
Kim Chee Jeon
- 1 cup chopped kim chee, approximately 3/4 inch, the older or more fermented the better
- 1/4 cup sliced onions
- 5 tablespoons kim chee juice or shoyu
- 2 green onions, sliced
- 1 egg
- 1 teaspoon sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 cup all purpose flour
- 1 cup potato starch or cornstarch or tapioca starch
- 6 tablespoons vegetable oil
- In a bowl, combine the ingredients except the oil and mix it with a spoon. (Just incorporate the ingredients, overworking will make it tough)
- Heat a 10 inch non-stick pan over medium-high heat and add 2 tablespoons of vegetable oil.
- Place 1/3 of the kim chee mixture in the pan and spread it thinly and evenly in the pan.
- Cook for about 1-2 minutes until the bottom gets golden brown and crispy.
- Using a wooden or rubber heat-proof spatula, turn over and cook until golden brown.
- Flip once more and cook again to further crisp for 1 minute. Repeat on the other side.
- Repeat with the last 2/3 of the mix.
- Serve with a simple sauce of shoyu and rice wine vinegar. You can also add kochujang for complexity.
Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.
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