Stewed Kimchi (Kimchi Jji Ge)

Recipe by J. Ko
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
  • 2
    tablespoons korean red pepper paste (kochujang)
  • 3
    cups water
  • 1
    cup kim chee
  • 1
    teaspoon soy sauce
  • 1
    tablespoon korean red pepper powder (kochugaru)
  • 2
    tablespoons garlic, minced
  • 2
    green onions, sliced on the bias
  • 12
    lb tofu (medium or firm)
  • 2
    hot green chili peppers, chopped (optional)
  • salt, to taste
  • pepper, to taste
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DIRECTIONS

  • Spray a medium size pot with non-stick spray and set over medium-high heat.
  • Add pork and saute for a minute or so.
  • Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
  • Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
  • Cook for 20-30 minutes.
  • Add chilies, green onions, salt and pepper.
  • Cook for another minute.
  • Serve with rice.
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