I got my inspiration for this Kimchi Jjigae from this link:http://norecipes.com/2009/11/18/kimchi-jigae-recipe-kimchi-soup/
I made a few changes in ingredients and preparation, so here’s my spin on this recipe.
This recipe serves 4 hungry adults with rice and banchan (Korean side dishes). Preparation: ~1 hour
-2 lb. pork butt, sliced (Not the actual butt of the pig, but the butt of the shoulder. I chose this cut because it is more tender, leaner, more flavorful, and cheaper meat than pork belly – which is the traditional cut used for this Korean dish)
-5 cloves of garlic. peeled. 2 cloves chopped. 3 cloves minced.
-1 cup onion, sliced
-2 cups water
-2 cups kimchi (the longer it’s fermented in the fridge the better)
-2 tsp miso paste
-2 tsp gochujang (Korean Chili Paste)
-1 tsp cooking wine
-2 tsp gochugaru (optional)
-2 tsp Korean soy sauce
-1 tsp ginger
-1 tsp sugar
-1 green onion. separate base from green part, then chop both
-1 box silken tofu, cubed
Heat frying pan to medium high heat, and add the pork butt. The pork butt will grease the pan, by releasing its own fat. Toss/stir the pork to lightly caramelize the outer layer. Add minced garlic, and sliced onion. Do not cover. Stir as little as necessary.
Meanwhile, heat 1 cup of water in an earthenware pot medium heat. Add miso paste gradually dissolve, stir with wooden spoon. Add gochujang until it dissolves, adding water if needed.
Back at the frying pan, Add cooking wine.
Back at the pot, when both pastes are dissolved, add sugar, gochugaru, kimchi, soy sauce, and chopped garlic, ginger, base of green onion. Stir.
Transfer pork and onion from frying pan to earthenware pot. Stir and cover.
Lower heat after 5 minutes. Add tofu, and add water as needed.
Drink soju and Watch kdrama for the next 45 minutes or more.
Garnish with green onion, and Serve with rice! AIGOOO!