There are numerous approaches to set up korea's most mainstream side dish, kim chi. One of the more acclaimed ways is to make Kim Chi Jji Gae. Kim Chi Jji Gae is in a general sense such a soup; it has water and kim chi and some sort of meat and tofu. It is valued all around Korea and there exists basically no one who doesn't have even the remotest clue how to make it. Here is the customary technique for preparing Kim Chi Jji Gae.
First you'll need to get your trimmings. The trimmings are: kimchi, crushed garlic, salt and pepper, meat (by and large got done with pork anyway can substitute with spam), tofu, and water.
After you're done getting the trimmings, it's an ideal chance to set up all the food before you start cooking. Cut the kim chi, tofu, and pork (or spam) into diminished down pieces. This is about it for preparations.
Cooking Kim Chi Jji Gae is really fundamental. First you put the cut kimchi into a colossal pot of water. Put the heat on high and let it cook. The fundamental clarification of doing this is so that the kimchi can end up being fragile, anyway another clarification is to draw out a substitute flavor from the cabbage side dish.
While the kimchi is cooking, incorporate various trimmings. Start with the salt and pepper, and thereafter add in the crushed garlic.
Once the kimchi is reasonably sensitive, start adding the cut up pork and tofu. Lower the glow to about medium and let it cook for quite a while. For Kim Chi Jji Gae, the more you cook it the better, anyway less to burn-through the Jji Gae.
Now, you're done cooking! Serve it to your friends and watch as their faces light up with cheerfulness from the great Kim Chi Jji Gae.
Source by Brad P