Kimchi (Jjigae) Stew

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Place the kimchi and its brine in a pot.
  • 1 lb kimchi, chopped (450 g)
    (the more fermented the kimchi the better the flavor)
  • 1/4 cup kimchi brine (60 g)
    (use the brine from the kimchi jar)
• Step 2
  Add the pork shoulder, yellow onion, green onions, gochujang, gochugaru, sesame oil, sugar, and salt to the pot.
  • 0.50 lb pork shoulder, sliced (225 g)
    (or pork belly)
  • 1 yellow onion, sliced (300 g)
  • 2 stalk green onion, 1.5 inch slices (45 g)
  • 1 tbsp gochujang (30 g)
    (Korean red pepper paste)
  • 2 tsp gochugaru (4 g)
    (Korean crushed red chili powder)
  • 1 tsp sesame oil (5 g)
  • 2 tsp sugar (8 g)
  • 1 tsp salt (6 g)
    (omit if using anchovy stock powder, which contains salt)
• Step 3
  Add the water and anchovy stock powder, and then cover the pot and cook over medium-high heat for 10 minutes.
  • 2 cup water (480 g)
    (or chicken or beef broth if you choose not to use anchovy stock powder)
  • 1 tsp Dasida Anchovy Soup Stock powder (5 g)
    (optional)
• Step 4
  After 10 minutes, stir the ingredients and then lay the sliced tofu on top.
  • 1/2 package tofu, sliced into 1/2 inch pieces (210 g)
    (soft or firm tofu)
• Step 5
  Cook for another 10-15 minutes over medium heat.
• Step 6
  Remove from heat, garnish with green onions, and serve with rice. Enjoy!
  • 1 stalk green onion, chopped (15 g)

Per serving