Kimchi Jjigae with Pork

Korean · 35 min · Pork · gluten-free, dairy-free, low-carb

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Ingredients

• 3/4 lb pork shoulder, sliced
• 2 cups well-fermented napa kimchi
• 1/2 cup kimchi brine
• 1/2 block firm tofu, cubed
• 1 tbsp gochugaru chili flakes
• 3 cloves garlic cloves, minced
• 1/2 onion onion, sliced
• 2 stalks green onions
• 1 tsp toasted sesame oil

Method

1. Saute pork with sesame oil in a pot over medium-high heat 4 minutes until it loses its pink color.
2. Add kimchi and gochugaru and stir-fry 5 minutes to deepen the flavor.
3. Pour in kimchi brine and 3 cups water, add onion, and bring to a boil.
4. Lower to a simmer and cook 12 minutes until the kimchi is soft.
5. Add tofu and garlic and simmer 5 more minutes.
6. Top with green onions and serve bubbling with rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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