Some ingredients such as kimchi and miso require time and knowledge to perfect, so there’s no shame in using shop-bought
Homemade isn’t always better. Especially when we’re talking about the Asian store-cupboard. Many ingredients, such as kimchi and gochujang, which both feature in today’s recipe, but also soy sauce and miso, take practised hands, and years of fermentation and knowledge to make. Plus, they’re fairly easy to buy and, once bought, they obediently sit between the cupboard and the fridge like sleeping giants, ready to deploy big and instant flavour. Today’s dish is my take on Korean kimchi jiggae, a warming stew that is greater than the sum of its parts – happily, parts mostly pre-made and from the store cupboard.
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