Kimchi Jjigae (Korean Kimchi Stew)

Recipe by Mrs. ChefToBe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    tablespoon sesame oil
  • 12
    tablespoon canola oil
  • 4
    ounces pork
  • 2
    cups cabbage kimchi (also use 1/4-3/4 cup of juice from kimchi to taste)
  • 12
    tablespoon dashida (more or less according to your taste)
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DIRECTIONS

  • Cut up the pork into bite size pieces.
  • Heat the two oils in pot and add the pork.
  • Sautee the pork until done.
  • Cut up the kimchi into 2 inch pieces.
  • Add the kimchi and juice to the pot.
  • Add enough water to cover the ingredients.
  • Add the Dashida seasoning.
  • Bring the stew to a boil.
  • Reduce the heat to medium-low to medium (the stew should be simmering at this point).
  • Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
  • Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
  • Serve with rice.
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