now I'm a live-in chef
crazy non-korean person kimchi soup!
Due to family… issues, I am planning to spend the better part of the next three months as my mother's live-in chef (and general slave). It is not an exciting prospect, but I did miss cooking. On the side, I'll be attempting to freelance, translating here and there, editing and re-editing my resume, and clinging to the vestiges of the sparkly I had been collecting.
Today I made my faux jjigae -
easy non-korean person kimchi soup!
(maybe this is just easy for me because most japanese people have this stuff)
・kimchi, 1/2 cup
・cubed medium-soft tofu, half a package
・napa cabbage, several leaves
・sliced onion, 1 onion
・minced garlic, 1 clove
・dash soup base, 1 stick (~50g)
・soup stock, 4 cups (water is fine too)
・soy sauce, 1T
・mirin, 1T
・oyster sauce, 1T
・salt and pepper to taste
・sesame oil
It would be nice if you had: gochujang, red pepper powder, some tteok, and sliced green onions to sprinkle on top.
Heat the oil and add in garlic and onions, salt and pepper. Once they start to smell nice, add in the soup stock, mirin, and soy sauce. Bring it to a boil and add tofu, oyster sauce, dashi, and kimchi. Stir, taste, adjust, and add in the napa toward the end.
You could crack an egg in it and that would be nice, too. Or add some sliced pork or seafood (clams or squid maybe?) when you're sautéing the onions.
Enough for at least 4. Serve with rice!
I'm going back to Japan in just over a week to clean up some stuff and touch base for my next big trip. I think I'm going to switch to a tourist visa, but augh it's such a big step and what if what if what if I don't want to. (But I also don't want to be charged all kinds of taxes every month…)