{"id":39,"date":"2008-02-02T01:04:00","date_gmt":"2008-02-02T01:04:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=39"},"modified":"2008-02-02T01:04:00","modified_gmt":"2008-02-02T01:04:00","slug":"kimchee-chigae","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/02\/kimchee-chigae\/","title":{"rendered":"Kimchee Chigae"},"content":{"rendered":"

\"\"<\/a>In Korea the word chigae (jigae) means stew. There are many kinds of chigae depending on the type of ingredients used. I believe the Koreans are masters of soups. They have a different word for soup (guk or kuk) which has more liquid than solid ingredients. If there’s more stuff in it it is chigae. I really love kimchee chigae myself. It is best made with nicely sour well fermented kimchee. I made some kimchee almost three months ago<\/a> and I have quite a bit left that is tasting very nice. Perfect for this warming stew on a cold day. Traditionally it is made with kimchee, tofu and either pork or beef. I left out the meat but flavored this with some beef dashi powder. I wanted more substance so I also added cut up daikon radish. I don’t know if that is traditional or not but I like it. The stew is quite simple to make. I simply took a big pot with some sesame oil and fried some green onion and a couple cups of chopped up well fermented kimchee. To that I added a couple of cups of cut daikon, about a quart of water, a good dollop of gojuchang sauce and some beef dashi powder. This was simmered for about 20 minutes until all the flavors were integrated together. Near the end I added some cubed firm tofu and simmered it for a few minutes more. It was spicy and delicious! Makes for great leftovers too.<\/p>\n","protected":false},"excerpt":{"rendered":"

In Korea the word chigae (jigae) means stew. There are many kinds of chigae depending on the type of ingredients used. I believe the Koreans are masters of soups. They have a different word for soup (guk or kuk) which has more liquid than solid ingredients. If there’s more stuff in it it is chigae. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[],"tags":[81,80,7],"class_list":{"0":"post-39","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"tag-chigae","7":"tag-jigae","8":"tag-kimchee","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/39","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=39"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/39\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}