My husband and I love Kimchi. Having spent a year in Korea while serving in the Army back in 2003, my husband had tasted the best Kimchi. He said people there eat so much of it and they also have different dishes where kimchi is incorporated into the dish inself instead of just being on the side when meals are served. One particular dish he keeps talking about is the combination of pork cubes or cutlets and kimchi. I’ve made it once but I don’t think it was all that great coz I added too much water that the kimchi lost it’s hot and spicy flavor, somehow. I will try to make it again sometime and make sure I’ll make it the way I made this kimchi and cuttlefish stir-fry which essentially came from the pork and kimchi idea..
It’s quite simple actually. And you won’t need anything much except for the main ingredients which of course involves a jar of Kimchi.
INGREDIENTS:
1 jar of kimchi
2 bags of frozen cuttlefish (completely thawed)
3 cloves of garlic, finely chopped
a little bit of olive oil
3/4 cup of water (add more if you prefer it mild)
You can find a jar of Kimchi and frozen cuttlefish at any Oriental/Asian stores.
Heat up oil in a sauté pan. Add the garlic to cook. Don’t burn.
Add the thawed cuttlefish. Stir a bit then cover. Cook in medium heat until the cuttlefish are tender. Probably about 10-15 minutes, stirring once in a while.
Add the kimchi, and 3/4 cup of water. Stir everything together, cover the pan and cook for another 8-10 minutes or so. Sprinkle salt and pepper if you want to.
Although the pictures seem like it’s VERY VERY HOT, it wasn’t really. Well it was hot and spicy for sure but it’s not to the degree of how hot you might be thinking which is probably to the point of being inedible. If you like hot and spicy food then you will appreciate this kimchi and cuttlefish stir-fry. If you’re not into hot and spicy food then you probably won’t like this.
Serve with rise.
Hi I love all your recipes! I’m Korean and I think what your husband was referring to was Kimchi Jjigae, which basically translates to Kimchi Stew. I’m not any kind of expert but it’s a really simple recipe with, as you said, Kimchi, water, beef, pork or tuna, and a bit of Go chu jang (Korean chilli paste). There’s probably more to it than that, and my mum’s a culinary expert when it comes to making it, but that’s just my lazy version.
Thanks Hannah, sounds delish to me
We love spicy food.