KIMCHI JJIGAE (KIMCHI STEW)

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INGREDIENTS

• 
  
• 1 tbsp sesame oil
• 4 oz (115g) thinly sliced pork sirloin
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp gochujang (Korean chili paste), optional
• 1 cup (200g) packed fully fermented Napa cabbage kimchi, roughly chopped
• ½ cup (120ml) kimchi juice
• 1½ cups (360ml) water
• 6 oz (170g) firm tofu, cut into ¼ inch thick rectangles
• 3 green onions, sliced at a diagonal

INSTRUCTIONS

1. Heat sesame oil in a pot or stove-top casserole dish. Add pork and fry for 2 to 3 minutes. Then add onion and stir fry for another minute.
2. Add garlic, gochujang, and kimchi. Continue to stir fry for 3 minutes.
3. Pour in kimchi juice and 1½ cups (360ml) water. Bring to a boil, reduce heat, cover, and allow it to simmer for 15 minutes.
4. Add sliced tofu and continue to cook for another 5 minutes.
5. Turn off heat. Add sliced green onions.
6. Serve immediately with steamed rice.

Source>>KIMCHI JJIGAE (KIMCHI STEW@rotinrice

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