Kimchi Jjigae - Easy Kimchi stew
2 cups of Kimchi
4 ounces of pork
2 tsp of Gochugaru
1 tsp of minced garlic
1 tbsp of cooking oil
2 green onions
6 ounces of tofu
1 tbsp of soy sauce
2 shiitake mushrooms
Cut the kimchi into bite-sized pieces.
Cut meat into bite-sized pieces. Slice tofu (about 1/2 inch thick) and roughly chop green onions.
Heat a medium saucepan and pour in 1 tablespoon of oil. Add kimchi, pork, 2 teaspoons of Gochugaru and garlic.
Cook over medium heat until kimchi is softened, and pork is cooked through, about 5 to 7 minutes.
Add 2 cups of water, bring to a boil, and continue cooking for 5 minutes. Then reduce heat to medium and boil, covered, for about 15 minutes. Add more water if necessary.
Add the tofu, mushrooms and green onions and the tablespoon of soy sauce. Season with salt and pepper. Then let boil until the tofu is cooked through, about 5 minutes. You can now serve while the mixture is still boiling. Enjoy!
You can serve with rice and other side dishes.
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