Kimchi Jjigae

Ingredients

• 2 cups well-fermented kimchi, chopped
• 8 oz Pork Shoulder, sliced
• 14 oz tofu, cubed
• 1 tbsp gochugaru + 1 tbsp gochujang
• 3 cups stock or rice water
• 1 tsp sugar + 1 tsp sesame oil
• Scallion, steamed rice

Method

1. Fry the Pork Shoulder and kimchi together in a little oil until the kimchi turns deep and jammy — sour, aged kimchi makes the best jjigae.
2. Stir in the gochugaru and gochujang, then pour in the stock and simmer 15 minutes.
3. Slide in the tofu and simmer 5 more minutes; balance with sugar and sesame oil.
4. Finish with scallion and serve bubbling hot with rice.