Kimchi Chigae on a Cold Night

Yesterday started off very hot in the morning and up till 15.00 hours. Then winds started to blow strongly and it rained horses, cats and dogs till about 17.00 hours turning it to a cold cold day. It was very cold in office and I wanted something warm, spicy and slightly sour like a kimchi chigae stew to comfort myself as my bf wasn't free to bring me out for dinner.

What is kimchi chigae?? It's a korean stew like soup "cooked and served boiling hot in a stone pot. Widely available in Korea, it contains kimchi as well as other ingredients such as green onion, onion, tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. Like many other Korean dishes kimchi chigae is usually eaten communally from the center of the table if more than two people order it. It is accompanied by various banchan (side dishes) and rice.

Kimchi chigae is often cooked in Korean homes using older, more fermented, kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria also found in yogurt. The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi might make the taste less desirable*". (* copied from wikipedia)

After work, I headed off to Low Yatt Plaza's LG to the Korean BBQ house to order this stew. It came with a bowl of rice and side dishes of anchovies and kimchi.

The stew was sour, salty and spicy and it smelt really appetizing....very warming to my belly on a cold evening...




In the stew, there were glutinious rice cake slices, cabbage from the kimchi, pork slices, green onions and tofu. Very yummy to be eaten with rice.



This meal cost me RM19.80 inclusive of 1 glass refillable cold green tea. Delicious~~!!!