Kimchi stew (Kimchi-jjigae)

Ingredients

• Cabbage, kimchi

  450g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  1 lb or 454g

• Tofu

  Raw, firm, prepared with calcium sulfate

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Gochujang Hot Sauce

  Bibigo

  16g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Fish stock

  Soup, home-prepared

  2 cup or 466g

Directions

1. Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
2. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
4. Cover and cook for 10 minutes over medium high heat.
5. Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
6. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.

Similar Foods

• Kimchi Tofu Scramble Tacos
• Sesame Butter Kimchi Grilled Cheese
• Kimchi, Brown Rice, and Grilled Chicken Nori Wrap
• Chili Tofu Salad with Kimchi Chips and Seaweed
• Eggplant Mushroom Tacos with Cucumber Slaw and Kimchi Cream