Kimchi Jjigae

in March the weather is still cold so it's Korea bungapun season yet to come. Toward the end of winter and spring starts every housewife in Korea feel anxious. You ingintahu it? Anxiety is how to spend the kimchi in the refrigerator that had been bored to eat it. You may remember cooking a lot of Koreans eat kimchi for the winter. But usually it starts to lose flavor Kimchi before spring begins and the Korean people want to eat kimchi is cooked from fresh vegetables to the new. Responsibility if the rest of kimchi that much. Therefore various types of Kimchi dishes are available at the dining table Korean society today. Among them there Kimchi jjigae. This dish is simple and popular dish for Korean society. In addition to the Korean nation of foreigners who have never eaten this dish is also really liked it,jjigae is usually not a lot of gravy than soup. Jjigae Kimchi ingredients for 4 people.

Ingredients:

• 1/4 split kimchi cabbage 
• 1/4 scallions, cut crosswise 
• 1/2 tablespoon garlic, finely chopped 
• 1/2 onion, cut crosswise 
• 500 ml fish stock anchovies 
• 1 teaspoon cooking oil

 if the materials had been prepared, let's try to cook it:

 Having disposed of kimchi seasoning and cut the size of 3-4 cm. If Kimchi is too mature to sour, should be rinsed. Heat a saucepan and tumislah kimchi and onions with oil. After the kimchi is cooked, pour over the fish broth. Cook briefly until hot and then enter the green onions and garlic. Didihkanlan medium heat flat The average of 20 minutes. Serve when still hot. Usually Kimchi jjigae added pork or canned tuna fish in Korea. Meatless Kimchi Kimchi jjigae pretty bad because it has long been peppered. It's a bit salty and spicy food is better with a bowl of white rice