Kimchi jjigae (Stewed kimchi), Version 2

Aternate Spellings: gimchi jjigae, kimchee chige, kimchijjigae, kimchi chigae
A popular Korean soup usually served boiling in a stone bowl at Korean Restaurants.

Servings: 4

Ingredients

Procedure

Preparation:

Pork

Cut the pork into bite size pieces.

Mix the pork and sesame oil.

Kimchi, Green Onion, and Tofu

Cut Kimchi into bite size pieces.

Slice the green onions (with the knife at a 45º angle to the onion stem) into 1 1/2 inch lengths.

Cut the tofu block in half, then slice each half into eight pieces.

Peppers

Remove stems from the peppers and thin slice at an angle.

Garlic

Mince two cloves of garlic.

Cut the other garlic cloves into thirds from top to bottom.

Cook:

Place the meat in a large pot over medium high heat and sauté for 1 minute.

Add gochujang and cook another three minutes, stirring often.

Add the broth, water, and kimchi, and bring to a boil.

Reduce heat to a simmer.

Add the ground chili pepper, tofu, and minced garlic, and cook for about ten to fifteen minutes.

Add sliced peppers, green onion, and salt/pepper to taste, and cook for about 2 minutes.

Remove from heat and serve with steamed white rice and banchan.

Nutrition Facts