Kimchi Jjigae

Kimchi Jjigae Recipe

 Ingredients

1-2 tablespoons oil

1 onion

3 cloves of garlic (I often use canned minced garlic if I don’t have fresh. You can also use garlic powder, slightly different flavor, but still good.)

8 ounces pork (I like to marinate my pork butt/shoulder before using)

1 pound kimchi (16 oz)

1 teaspoon salt

1 tablespoon gochugaru (Korean red pepper flakes)

1 tablespoon gochujang (Korean red pepper paste)

3 cups chicken stock (I use veggie stock a lot too, either is great!)

8 oz firm tofu (cut into ¼ inch thick cubes or slices) (optional)

1 teaspoon sesame oil (optional)

1 scallion (optional)

Optional Pork marinade (gochujang, soy sauce, hoisin sauce, onion, garlic, salt)

My local Asian Market carries this Pork Bulgogi that I often use as a protein short cut.

Directions

And oil to pot and saute pork, onion and garlic. Cook until pork is browned and onions soften, about 4-5 minutes. (The less you stir the pork around, the browner it will get, and create more flavor) 

Add kimchi to pot, saute for additional 2-3 minutes

Add salt, gochugaru, gochujang, and stock to the pot. Cover. Simmer for 10 minutes. 

Add tofu. Simmer additional 10-12 minutes. 

Uncover. Add sesame oil and scallions. Serve. (Makes about 6-7 servings) 

*This recipe is also great VEGAN! To do this, omit pork and use vegetable broth and vegan kimchi. *