Korean Stew-Kimchi and Blood Sausage Jigae

Hands down one of my favorite things to cook is a Korean Kimchi Jigae and this time I had the opportunity to incorporate some Korean Blood Sausage (Soondae) into the mix..blood sausage is something that I have truly come to appreciate over the past few years..and should be noted that blood sausage and testicles were origally the two foods I felt I could NEVER get into. One down!

Anyhow, not much to my recipe here, essentially what really makes up the core of a jigae is the use of fermented red chili paste as well as the kimchi and dried pepper flakes. I've got to admit what I really love about a jigae is the simplicity of making a stew..but with the incorporation of these Korean staples of Kimchi, pepper flakes, and pepper paste you end up with this extremely savory chili/tomato taste which encapsulates all other ingredients in the stew. Knowing this is a stew you've really got carte blanche here..make due with what you have and you'll enjoy every last drop of it.

This time around you can see I made use of what we had on hand, the only "special" item I used was the Soondae since it is difficult to find in Chicago. Soondae is Korean blood sausage which uses (obviously) pigs blood, some "bits" of pork, but also incorporates vermicelli noodles which makes for an interesting sausage to be sure (seen above).

Here's a general process on making your own Jigae:

Saute a few tablespoons of garlic, diced onion, and whatever other "hard" veggie you have on hand in 3 tablespoons of Sesame Oil for a few minutes. Add 1 cup o kimchi (your call on what kind), 1.5 cups of water, bring up to a boil and add 3 tablespoons fermented red pepper paste, 2 tablespoons of dried chili flakes, 3 teaspoons of sugar and simmer for 20 minutes.

There you have it! You've got your base now toss in whatever you dig eating as a protein! This time around I did Soondae of course but in the past I have used everything from diced pork to duck. Just chill out and make yourself a Jigae and you'll quickly fall in love with the flavor.

Salute!