Kimchi Jjigae김치찌개

Video

Ingredients

• 2 cups fully fermented kimchi, cut into bite-size pieces
• 4 oz (115 g) pork belly, sliced
• 1–3 tsp gochugaru (Korean red chili flakes), to taste
• 1 tsp minced garlic
• 1 tbsp cooking oil
• ½ cup kimchi juice, if available
• 2–2.5 cups water or anchovy broth
• 6 oz (170 g) tofu, sliced ½ inch thick
• 2 scallions, chopped
• Salt and pepper to taste

Steps

1. 1Cut the kimchi into bite-size pieces, slice the pork, cut the tofu into ½-inch slices, and chop the scallions.
2. 2Heat the oil in a pot over medium-high heat. Add the kimchi, pork, gochugaru and garlic, and cook until the kimchi is softened and the pork is cooked through, about 5–7 minutes.
3. 3Add the kimchi juice and water (or broth). Bring to a boil, cook for 5 minutes, then reduce the heat, cover, and simmer for about 15 minutes.
4. 4Add the tofu and scallions, season with salt and pepper, and cook until the tofu is heated through, about 5 more minutes. Serve hot.