Pork and Soybean Sprout Kimchi-jjigae

How to make it

1. 1

   Cut the pork and the kimchi into bite-size pieces and slice the tofu thick. Cut the green onion and Cheongyang chili peppers on the diagonal.

2. 2

   Put the pork, mirin, and cheongju in a pot and stir-fry them over medium heat for 3 to 4 minutes to cook off the gamey smell.

3. 3

   Add the kimchi and gochugaru and stir-fry for 3 minutes more, then pour in the water or stock along with the kimchi brine.

4. 4

   Add the minced garlic, beef dasida, MSG seasoning, and fish sauce; once it comes to a boil, simmer over medium-low heat for 15 minutes.

5. 5

   Add the soybean sprouts and tofu and boil them uncovered for 5 minutes.

6. 6

   Add the green onion and Cheongyang chili peppers and boil for 2 minutes more to finish.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.