Rosy Potato Jjigae, or 감자찌개 (gamja jjigae), is a comforting and surprisingly versatile Korean stew. Unlike some spicier jjigae variations, this recipe focuses on the naturally sweet and earthy flavors of potatoes, enhanced by a touch of gochujang for a subtle warmth and beautiful rosy hue. The creamy texture, achieved through careful simmering and the addition of a simple starch slurry, is incredibly satisfying and perfect for a chilly evening or a light yet filling meal. It's easily adaptable to your preferences – add extra vegetables, protein, or adjust the spice level to your liking.
This comforting and flavorful stew is incredibly easy to make, even for beginner cooks. Ready to experience the delicious simplicity of Rosy Potato Jjigae? Let's dive into the step-by-step process and create a heartwarming bowl of this Korean classic.
Tools Needed
Ingredients
- Onions
- Green onions
- Sausage or bacon
- Minced garlic
- Gochujang (Korean chili paste)
- Kimchi (slightly sour)
- Water
- Milk
- Dried noodles (Korean packet noodles recommended)
- Cheese
- Powdered soup mix (optional)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build Flavor Base
- Cut onions and sausages/bacon into wider pieces. You can use green onions as well.
- Add onions, sausage/bacon, minced garlic, gochujang, kimchi to a pot.
- Pour in water, cover, and simmer until ingredients release their juices.
- Once simmering, mix everything well.
Step 2. Cook Noodles and Reduce Broth
- Add dried noodles, breaking them into smaller pieces for faster cooking.
- Boil noodles until soft and some broth has evaporated.
Step 3. Create Creamy Texture and Finish
- Add milk and continue to simmer. Do not add milk at the beginning to avoid a muddy texture.
- Top with cheese and simmer briefly.
- Add powdered soup mix (optional) to taste.
Step 4. Serve
- Mix well and serve.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Use slightly sour kimchi for best flavor.
- Processed meats like sausages and hams are commonly used, adding richness and volume.
- The rosy color is achieved by combining the red from gochujang and kimchi with the white from milk.
Nutrition
- Fat: 20-35g
- Carbs: 50-70g
- Protein: 15-25g
FAQs
1. Can I use other potatoes besides russet potatoes?
Yes! Yukon gold or red potatoes work well too. Just adjust cooking time as needed, depending on the potato type.
2. What can I add to make this stew heartier?
Add protein like tofu, pork belly, or kimchi for a more substantial meal. Mushrooms or spinach are also great additions.
This Rosy Potato Jjigae recipe offers a delicious and accessible entry point into the world of Korean home cooking. Enjoy the comforting warmth and delightful creaminess of this simple yet flavorful stew. Now go forth and enjoy your perfectly rosy and satisfying bowl!