SonyaSummer is always about bbqs, salads and creamsicles with our friends. But in my family we also leaned towards warm, hot foods more often. We learned early on that eating warm foods actually helped the body regulate and cool down faster. Sounds strange, but it’s true. Don’t get me wrong, I’m all for a refreshing niçoise salad and a chilled gazpacho on a summer’s day. I also hear that aspic (jelly salad) is making a come back? Shivers. I do really enjoy a hot meal when it’s equally as hot outside. One of my favourite dishes is a Korean stew called Kimchi Jjigae. It can be made with pork, beef, chicken, tuna or just vegetarian with tofu and kelp. The flavours waken your soul and the kimchi is good for your gut as it is known for it’s probiotic benefits.
Kimchi itself is made of fermented cabbage. You can make your own or purchase it at your closest Asian supermarket. I’ve also found it at Loblaws (refrigerated section) and sold in tubs. It’s a versatile side dish or accompaniment to a meal. Kimchi fried rice is another family favourite! It’s also used as the main ingredient like this stew. Let’s just say it’s very fragrant — I’ll just leave it at that.
Kimchi jjigae is comfort food that doesn’t seem as heavy as the western style stews. It can be enjoyed on it’s own or with some rice for lunch or dinner – even breakfast if you like.
It’s extra fast to make when I use my Ninja Kitchen Foodi.
KIMCHI JJIGAE (serves 4)
Ingredients:
- 1 cup shredded cooked chicken (roast chicken meat is fast)
- 2 cups kimchi, loosely chopped if preferred
- 2 cups chicken broth
- 1 cup onions, chopped
- 1 cup fresh mushrooms, sliced
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean red chile paste)
- 1 tsp sugar
- 1 8-ounce firm tofu, cut into small cubes (optional)
METHOD:
1.Combine all the ingredients in the cooking vessel (pot). Carefully stir so ingredients are well mixed.
2.Use the pressure cooking lid and secure/lock into place. Ensure the vent is on “seal”.
3.Select pressure cooker mode and set to cook on HIGH for 15 minutes.
4.When done, allow the Ninja Foodi to sit and naturally release for 10 minutes. Move the “seal” valve to “vent” to allow for remaining pressure to release.
5.Carefully open and mix gently. Add in tofu option and gently combine. Close the lid for another 5 minutes.
6.Season with salt if needed.
Serve with cooked white or purple rice.
I have the Ninja Foodi 6.5QT (7.39L) Pressure Cooker that includes the TenderCrisp technology. It also can pressure cook, slow cook and more. Learn more about this whiz of a kitchen appliance, and where you can buy it, here.
You can read more about the benefits of KIMCHI — I found in this article from Healthline (https://www.healthline.com/nutrition/benefits-of-kimchi). There are many others.