Koreanvegetarianvia groq
Japanese-Style Corn Jjigae
A spicy and savory Korean-inspired corn stew that combines creamy and crunchy textures. Serve with rice or arepas for a filling and satisfying meal.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1 cup cornfresh or frozen
- ●1/2 cup filledsmall Korean-style rice cakes
- ●2 tablespoons japanesesoy sauce
- ●4 arepascornmeal flatbreads
- ●1 masonjar of gochujang (Korean chili paste)
- ●1 jarjar of kimchi, chopped
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Instructions
- 1
Heat 1 tablespoon of oil in a large pan over medium heat.
- 2
Add the chopped kimchi and cook until fragrant, about 2 minutes.
- 3
Add the gochujang and cook for 1 minute, stirring constantly.
- 4
Add the soy sauce and stir to combine.
- 5
Add the corn and cook until slightly tender, about 3 minutes.
- 6
Add the filled rice cakes and cook until heated through.
- 7
Season with salt and pepper to taste.
- 8
Serve the corn jjigae with steamed rice or arepas.
- 9
Garnish with chopped green onions and toasted sesame seeds, if desired.