Kimchi is a staple dish in Korean cuisine, known for its tangy, spicy, and fermented flavor. But in the Philippines, a unique twist on this traditional dish has emerged, known as Filipino-style Kimchi Jjgae. This dish combines the classic flavors of kimchi with the added flair of Filipino ingredients and spices, creating a unique and delicious dish that is a hit among Filipinos and non-Filipinos alike.
The main difference between traditional kimchi and Filipino-style kimchi jjgae is the addition of local ingredients such as sugar, Filipino-style hot dogs, and sausage. This gives the dish a sweet and savory flavor that is hard to resist. The dish is also usually made with Napa cabbage, which is a more mild variety of cabbage compared to the traditional Korean Napa cabbage. This makes the dish milder and more approachable for those who are not used to spicy foods.
To make Filipino-style kimchi jjgae, first, the Napa cabbage is sliced and mixed with a flavorful mixture of chili pepper, ginger, garlic, sugar, and fish sauce. Then, it is left to ferment for several days, allowing the flavors to fully develop. Once the fermentation process is complete, the cabbage is then stir-fried with sliced Filipino-style hot dogs, sausage, and other ingredients, such as green onions, carrots, and mushrooms.
This dish is best served as a side dish or as a main dish with steamed rice. Its bold flavor and unique combination of sweet and spicy make it a standout dish that is sure to impress. Whether you’re a fan of traditional kimchi or are looking to try something new, Filipino-style kimchi jjgae is a must-try.
In conclusion, Filipino-style kimchi jjgae is a delicious twist on a Korean classic that combines traditional kimchi flavors with Filipino ingredients and spices. Its sweet and savory flavor, combined with its bold and spicy notes, make it a standout dish that is sure to be a hit among those who try it. So, next time you’re looking for a new twist on a classic dish, give Filipino-style kimchi jjgae a try!
- In a bowl, add sugar and kimchi pieces and mix. Set aside and let it marinate.
- In a hot pan, add cooking oil.
- Drop luncheon meat pieces into the pan and cook for about 3 minutes.
- When you’ve reached your desired colour, add garlic and sauté for about 2 minutes.
- Add marinated kimchi and give a stir.
- Add onion into the pan and sauté for a bit.
- Add rice water and bring it to a boil.
- When it starts bubbling, add celery, kimchi juice and set to medium heat. Let it simmer for 2 - 3 minutes.
- Add soy sauce and hot pepper flakes. Stir and set it to low heat.
- Arrange tofu slices nicely on top. Let it simmer for 5 minutes.
- Turn off the heat. Serve with rice or with other side dishes. Enjoy!