I love to Jjige, jjig, jjig in Korea

I love living in a big city where it seems like the world is always within reach. After having lived in London for nearly one and half years, I have only just discovered the tiny strip of Korean eateries on St Giles High Street. Here, in this little pocket just off Tottenham Court Road I feel like I’ve been transported into a Korean film.


And here away from the maddening crowds of Oxford Street, I tried Kimchi Jjige for the first time. This is a dish that uses a combination of ingredients that epitomises the best flavours for my palate- spiciness and sourness.

Traditionally this is a hot pot of leftovers- made using old kimchi and cooked with beancurd or tofu and either pork or beef. It reminded me of my favourite Chinese New Year dish, a spicy and sour soup, again made with leftovers from the Reunion Dinner feast.

Now that the days are darker and the air crispier, nothing is as warming as having a bowl of kimchi jjige with some rice.


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