Sunday, March 30, 2014

"Kkongchi Kimchi Jigae" /秋刀鱼泡菜汤/꽁치 김치찌개

"Kkongchi Kimchi Jigae" /秋刀鱼泡菜汤/꽁치 김치찌개 Soup And Stew
2014/03/30 22:06

I believe that those friends who like kimchi, they sure can cook the Kimchi Jigae very well. Have you ever used the canned mackerel to cook kimchi jigae ?

我深信那些喜欢韩式泡菜的朋友们都能煮得一手好泡菜汤。 您是否可曾用秋刀鱼来煮泡菜汤呢 ?

The Pacific Saury,  which is a food source in some East Asian cuisines, is also known by the name mackerel pike.
It is known as sanma (サンマ / 秋刀魚) in Japanese, kongchi (꽁치) in Korean, qiu dao yu (秋刀魚) in Chinese, and saira (сайра) in Russian.
The flesh of Pacific saury contains good quality protein, which is easily digested, absorbed, and used by the human body. The flesh is rich in unsaturated fatty acids such as EPA and DHA, "good fats" that aid in the prevention of heart disease.
Salt-grilled saury is  served in Korea, where it is known as kongchi gui (꽁치구이).

秋刀魚学名:Cololabis saira),mackerel pike, 是鶴鱵目鶴鱵亞目秋刀魚科的其中一。其學名取自日本紀伊半島當地對此魚種的名稱,其中saira係俄語(сайра),但Saira之説法便是日本紀伊半島方言「さいら」。中文與日文的漢字都是秋刀魚,可能是源自於其體型修長如刀,同時生產季節在秋天的緣故。
(source : wikipedia)

                        In Korea, we use the canned mackerel to cook  kimchi jigae .


I used a spoonful of Korean red pepper paste to fry the fermented kimchi...(use the old fermented kimchi to cook kimci jigae, the taste will be more better ) 

我用了一大汤匙的韩式辣椒酱来炒已发酵的泡菜 (用已发酵的泡菜来煮泡菜汤,其味道比用新鲜的泡菜来的美味)

                                Add in the water,tofu,canned mackerel to boil...

                                加入水,豆腐 和罐头秋刀鱼继续煮。。

Ingredients :
old fermented kimchi 450 g
canned mackerel 400 g ( one can,fish & broth )
Korean red pepper paste l Tsp
minced garlic 1 tsp
water 1 1/2 cup
broth from the canned mackerel
tofu 150 g
one green pepper
(P/s : At the supermarket in Korea, we have canned mackerel ,purposelly used for cooking kimchi jigae as the picture shown above;"김치찌개용"is written on the can,it means "for kimchi jigae"; if you couldn't get it, just buy the ordinary one )

1. Slice the kimchi,put into the clay pot ( generally, Korean like to use clay pot to cook this dish, if you   don't have, can use any pot).

2. Use the Korean red pepper paste to fry the kimchi with medium heat ( no
    vegetable oil is required), for about 5 minutes.

3. Pour in the water, to boil for about 10 minutes.

4. Put the tofu,,canned mackerel into the pot, pour in the broth from canned mackerel, boil it.

5. Boil it for about 15 minutes, add in green pepper, garlic,boil it for another 5 minutes.

6. Serve it with cooked rice.

已发酵的泡菜 450 g
罐头秋刀鱼 400 g ( 一罐 )
韩式辣椒酱 1 Tsp
蒜蓉 1 tsp
水  1 1/2 杯
豆腐 150 g
(P/s : 在韩国超市可以买到专用来煮泡菜的罐头秋刀鱼,如上图的罐头,罐头上写着“김치찌개용“,其意是”泡菜汤用“;若您买不到,可以采用一般的秋刀鱼罐头).

1. 将泡菜切块状,放入瓷锅内 ( 一般上,韩国人喜欢用瓷锅来煮泡菜汤;若您没有,可以采用一般的锅子)。

2. 以中火,用韩式辣椒酱来炒一炒锅内的泡菜(无需加食用油),炒约 5 分钟。

3. 倒入水,煮约 10 分钟。

4. 加入豆腐块,罐头秋刀鱼,秋刀鱼上汤。。

5. 煮约 15 分钟,加入青椒片和蒜蓉,再煮 5 分钟。

6. 配上白饭一起享用。

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