[torakris]

What is the proper translation for chigae?
and while we are on it what are some of your favorites?

[torakris]

Okay,
I will go first.

Kimchi chige with lots of pork, tofu, and negi (Japanese leeks)

[Jinmyo]

I usually spell it jigae or -jim. As far as I know, it just means stew. Jim are usually steamed or braise. Jigae are boiled. Then there are jeongal which are simmered more slowly. Usually I just say jigae or jim though.

Stews are usually cooked quickly, liquid is no more than half of the dish, often some of the ingredients are cooked seperately and then added. Stews are served family-style in a large pot.

Doenjang-jigae with tofu and clams is great. Sundubu-jigae with silken tofu (dubu). Kalbi-jim with short ribs and ginko nuts and pine nuts.

[tissue]

cod with daikon and kimchee...

[mamster]

torakris, totally coincidentally, I am right now (a) eating homemade kimchi chigae, about which I (b) just turned in a TDG column. It's a mildly heretical recipe, but it is very tasty.

[DVSDave]

[/QUOTE]

I'm very curious to hear about this "heretical" recipe.

Btw, I love all sorts of chigae, but it's more of a cold weather thing. Summertime in full effect here, so hard to crave it.

[mamster]

Heretical is a strong word. I'll sneak-preview it. Basically, I wanted some porky broth for my kimchi soup, so I braised and shredded some pork shoulder, skimmed the braising liquid, and threw in kimchi and scallions and boiled until done. It's usually made with tender pork, right?

[DVSDave]

In my experience the choice of meat is up to personal tastes. I think pork is the norm, but some households substitute flank steak or brisket, shredded, or whatever was leftover from dinner the night before.

Oh, and don't forget the Spam option. I think that would be heretical.

[Jinmyo]

mamster, that's fine. And would be good.

Budae-jigae (Army Base Stew) has tteok (rice cakes), spam, hot dogs, and whatever else is around.

[torakris]

Jinmyo, on Jun 22 2003, 03:17 AM, said:

mamster, that's fine. And would be good.

Budae-jigae (Army Base Stew) has tteok (rice cakes), spam, hot dogs, and whatever else is around.

oh yes the budae chigae, one of newest discoveries:

http://www.yorizori....ipes_sub08.html

for some reason the ingredient list don't include nearly as much stuff as is shown in the picture.

[skchai]

Just to elaborate on Jinmyo's excellent classification. Roughly speaking, the divisions of Korean cooking techniques are as follows (with qualifications in parentheses):

boiled dishes:
tchigae -> stew (though not slow-cooked like many Western stews)
jeongol -> one-dish hotpot (like Japanese nabe more or less)
kuk -> clear soup
tang -> thicker soup (though there are a number of exceptions to this
kuk/tang dichotomy)

tchim -> braised or steamed dishes
twigim -> deep-fried dishes
bokkeum -> stir-fried dishes
gui -> grilled dishes

I'm sure there are others I forgot as well . . .

[AmyDaniel]

I just found this thread...

I'd love to know how to prepare kimchi chigae/kimuchi nabe/kimchi chige, aaaah...

Last time I tried preparing it, I found it a bit, er, underseasoned. It's been a long time since I attempted it, as I'm a bit intimidated. I think it's supposed to be a home-y dish, but I'm missing something, somewhere. So I'd love to know what those who know do.

Amy

[touaregsand]

It's one those non-recipe dishes. It's a way to use up sour kimchi, if you can imagine that. Uncured pork belly is most commonly used, but you can subsitute a leaner cut of pork or beef. Lamb or chicken is not recommended at all. Following is the most basic version. You can add more or less meat or kimchi to suit your taste. You can also add onions, scallions and tofu. White beef stock can be substituted for the water. For those who are used to restaurant versions and prefer that taste and you feel that something is missing, it's most likely MSG or Hondashi.

1 lb Pork belly
2-3 cups sour kimchee, chopped into 2' pieces
1/4 cup kimchee liquid (optional)
water (or white beef stock) to cover
2 tablespoons tablespoons Korean red pepper flakes
2 cloves crushed garlic

Bring to a boil, lower heat and simmer untill kimchi is tender. Adjust seasoning, salt or fish sauce if you prefer.

[Soup]

Love all chigaes, but my favorite has to be soon dubu chigae (seafood version). The hotter the better.

Soup

[jennahan]

Mine is soon dubu jigae. Unfortunately, I'm in central London with really bad Korean Restaurants. Guess I'll have to wait until the next time I'm back home. (BTW, not my mom's...she's notoriously a terrible cook. I don't know how to cook Korean food because she can't really make any dishes herself. My father had to teach her how to cook rice when after they got married. To this day, he's the one who cooks the rice. How difficult is it to learn how to use a rice cooker?)

[touaregsand]

jennahan, on Jun 21 2005, 03:43 PM, said:

Mine is soon dubu jigae.  Unfortunately, I'm in central London with really bad Korean Restaurants.  Guess I'll have to wait until the next time I'm back home. (BTW, not my mom's...she's notoriously a terrible cook.  I don't know how to cook Korean food because she can't really make any dishes herself.  My father had to teach her how to cook rice when after they got married.  To this day, he's the one who cooks the rice.  How difficult is it to learn how to use a rice cooker?)

Soon dubu jigae is really easy to make. I posted a basic recipe this thread.

Btw, I think your mom is faking it to get your dad to make the rice.

[jennahan]

touaregsand, on Jun 21 2005, 06:05 PM, said:

jennahan, on Jun 21 2005, 03:43 PM, said:

Mine is soon dubu jigae.  Unfortunately, I'm in central London with really bad Korean Restaurants.  Guess I'll have to wait until the next time I'm back home. (BTW, not my mom's...she's notoriously a terrible cook.  I don't know how to cook Korean food because she can't really make any dishes herself.  My father had to teach her how to cook rice when after they got married.  To this day, he's the one who cooks the rice.  How difficult is it to learn how to use a rice cooker?)

Soon dubu jigae is really easy to make. I posted a basic recipe this thread.

Btw, I think your mom is faking it to get your dad to make the rice.

Thanks for the recipe. I'll be in the Oxford street area tomorrow and will stop by the Korean grocery near there to pick up the ingredients. I hope I can get soon dubu!

Hey, I never thought about if my mom was faking it. Clever gal! Kind of like me telling my hubby I can't iron...hee hee!