Kimchi Chigae
- Jenna Burk
- Mar 30, 2018
- 1 min read
- 14 oz. jar of kimchi
- 1/2 lb. pork butt, cubed
- 1 medium onion, sliced
- 3 green onions, sliced
- 1 t. salt
- 2 t. gochugaru pepper ( red pepper flakes)
- 2 T. gochujang (red pepper paste)
- 1 t. seasame oil
- 3 cups soup stock
- 1/2 package tofu, sliced
Add the jar of kimchi and the kimchi brine to a small pot. Add pork, a medium sized onion and 2 green onion. Add all of the seasonings, then add the soup stock. Cook on high with the lid covering for 15 minutes. Take the lid off and stir all of the seasonings together well. Add the tofu and spoon the broth on top of the tofu. Cover and cook for an addition 10-15 minutes. Remove lid and garnish with the remaining green onion. Enjoy with a bowl of rice.
