Koreangluten-freevia groq
Korean-Style Hazelnut Jjigae
A spicy and savory Korean-inspired stew made with hazelnut milk, featuring aerated and winey flavors, perfect for a gluten-free meal.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1 cup Hazelnutschopped
- ●2 cups Aerated Waterfor hazelnut milk
- ●2 tsp Korean Chili Flakesgochugaru
- ●1 tsp Winey Vinegarapple cider vinegar
- ●2 tbsp Jjigae Saucegochujang
- ●1 tbsp Gluten-Free Soy Saucefor added depth
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
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Instructions
- 1
Heat 2 tbsp of oil in a large pan over medium heat.
- 2
Add the garlic and ginger, cooking until fragrant, about 1 minute.
- 3
Add the Korean chili flakes and cook for an additional minute.
- 4
Add the chopped hazelnuts and cook until lightly toasted, about 2-3 minutes.
- 5
Add the jjigae sauce, winey vinegar, and gluten-free soy sauce, stirring to combine.
- 6
Pour in the aerated water and bring the mixture to a simmer.
- 7
Reduce heat to low and let cook for 5-7 minutes, stirring occasionally.
- 8
Taste and adjust seasoning as needed.
- 9
Serve hot, garnished with additional chopped hazelnuts if desired.