Kimchi Jjigae (Kimchi Stew)

Method

1. Heat the oil in a 18 cm pot and fry the pork over medium heat for 4 min until the outside turns white.

   Add in this stepCooking oil 1 tbspPork shoulder 150 g

   medium heat

2. Add the kimchi, cut into bite-size pieces, and the sugar. Fry over medium heat for another 5 min until the kimchi turns translucent.

   Add in this stepWell-fermented kimchi 300 gSugar ½ tsp

   medium heat

3. Add the water, kimchi juice, chili flakes and minced garlic. Heat over high heat for about 4 min until it comes to a boil, then turn down to medium heat and simmer for 15 min.

   Add in this stepWater 400 mlKimchi juice 100 mlKorean chili flakes (gochugaru) 1 tbspMinced garlic 1 tbsp

   high heat→medium heat

4. Add the tofu and onion and cook over medium heat for 5 min. Add the green onion, cook 1 more minute, then season with the soy sauce.

   Add in this stepTofu 150 gOnion 50 gLarge green onion (or leek) 1Light soy sauce (or regular soy sauce) 1 tsp

   medium heat