Saturday, 18 June 2011

Chamchi jjigae and peanut nutter.

My Korean culinary skills are always open to improvement, but I feel I have one recipe in the bag! I have been frequenting a tuna and kimchi soup lunch named Chamchi (tuna) jjigae (soup).

The basic ingredients are kimchi, tuna and water and it is seriously easy to make! I add fried onions, diced tomato or green veggies like broccoli or leek to make it a little more wholesome.

Kimchi  or 김치 is an absolute staple in Korean food.
It's made from fermented vegetables, namely napa cabbage and is served as a side dish to accompany just about everything. It is also used as the main ingredient in many soups and stews.
So here is the recipe:
I fry the onions in a little oil until brown.
I then add the chopped up kimchi and tomatoes or other veggies and fry for a further minute.
I don't measure any of the ingredients I just add them depending on what I have in the fridge. I have to say the more kimchi I add the tastier the soup is so I suggest at least half a cup per person.
I then add one can of drained tuna and cover with cold water.
I bring this whole thing to the boil and add some black pepper. You don't need to add salt or garlic or spice as this is found in the kimchi paste.

Boil this for around 3-5mins. It is best served boiling, as it is in the many local restaurants, but you need to wait for it to cool a little before trying to taste. I used to drink the soup with a portion of rice but the jjigae is so healthy and wholesome, I find you don't need it to feel satisfied. :) The taste has a little spice but the fermented cabbage adds a zingy tartness.

As we ave had a very quiet and understated weekend, I have had a bit of time to try out another new recipe. I want to share with you a peanut butter nut bar I made this weekend.
Tom and I are on a health kick and this is a high protein, low sugar and gluten free tasty treat if ever there was one! I found the recipe online, but decided to add some blueberries for a purple kick!

450g peanut butter.
1 cup honey
1 cup blueberries
1 tsp baking soda
2 eggs.

bake for 15-20mins at 180degrees.

NO flour! Yummy! I used Tom's homemade peanut butter too so no sugar or preservatives! It came out a bit underdone though so you might want to leave it in a little longer depending on the size of your tray.

1 comment:

  1. Beck Penny Penston20 June 2011 at 08:49

    yummy yum yum. Look sooo tasty!
    Also who doesn't love a purple kick in their peanut butter cake - great call on the bluebs!
    Well done Lizzie B xxxxx