Kimchi Stew

Kimchi Jjigae

Ingredients

• 2 cups Kimchi (ripe, 2+ weeks old)
• 6 oz Pork (shoulder or belly, sliced)
• 8 oz Tofu (soft or firm, cubed)
• ½ medium Onion (sliced)
• 2 stalks Green onion
• 3 cloves Garlic (minced)
• 1 tablespoon Gochugaru (red pepper flakes) (optional)
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Vegetable oil
• 2 cups Water

Instructions

1. Cut pork into thin bite-sized pieces. Cut tofu into 1-inch cubes. Slice onion. Chop green onion.
2. In a medium-sized pot, heat 1 tablespoon vegetable oil over medium-high heat. Add the pork and cook until lightly browned on the outside, about 2–3 minutes.
3. Add the kimchi and onion to the pot. Stir-fry with the pork for 3–4 minutes until the kimchi softens and starts to smell deeply savory.
4. Add 2 cups of water (or anchovy stock for deeper flavor). Add minced garlic, 1 tablespoon soy sauce, and gochugaru if using. Bring to a boil.
5. Once boiling, reduce to a medium simmer. Add the tofu cubes gently (do not stir vigorously or it will break up). Simmer for 10–15 minutes.
6. Add sliced green onion. Drizzle sesame oil over the top. Taste the broth — adjust with a pinch of salt or more soy sauce. Serve in the pot with bowls of white rice on the side.

From K-Kitchen — koreanhomecook.com