Pork & Kimchi Jjageuli (Thick Stew)

How to make it

1. 1

   Heat oil in a pan and stir-fry the pork, then add the gochugaru, gochujang and garlic and keep frying.

2. 2

   Add the kimchi and fry until the sour edge cooks off.

3. 3

   Pour in just enough water (or stock) to barely cover, lid on, and simmer over medium-low about 15 minutes.

4. 4

   Add the tofu, onion and green onion and keep reducing until the liquid thickens.

5. 5

   Serve bubbling in an earthenware bowl.

You can fix this

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

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.