Kimchi Jjigae (Kimchi Stew

• Gluten free

• Meat

  • 4 oz Pork sirloin

• Produce

  • 3 cloves Garlic
  • 3 Green onions
  • 1 Onion, small

• Refrigerated

  • 6 oz Tofu, firm

• Baking & Spices

  • 1 tsp Gochujang

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Prepared

  • 1 cup Fully fermented napa cabbage kimchi, packed
  • 1/2 cup Kimchi, juice

• Liquids

  • 1 1/2 cups Water

Found on rotinrice.com

Description

Ingredients

• 1 tbsp sesame oil
• 4 oz (115g) thinly sliced pork sirloin
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp gochujang (Korean chili paste), optional
• 1 cup (200g) packed fully fermented Napa cabbage kimchi, roughly chopped
• ½ cup (120ml) kimchi juice
• 1½ cups (360ml) water
• 6 oz (170g) firm tofu, cut into ¼ inch thick rectangles
• 3 green onions, sliced at a diagonal

Directions

• Heat sesame oil in a pot or stove-top casserole dish. Add pork and fry for 2 to 3 minutes. Then add onion and stir fry for another minute.
• Add garlic, gochujang, and kimchi. Continue to stir fry for 3 minutes.
• Pour in kimchi juice and 1½ cups (360ml) water. Bring to a boil, reduce heat, cover, and allow it to simmer for 15 minutes.
• Add sliced tofu and continue to cook for another 5 minutes.
• Turn off heat. Add sliced green onions.
• Serve immediately with steamed rice.