Dwaejigogi-kimchi-jjigae (Pork Kimchi Stew)

How to make it

1. 1

   Prep

   • Cut the ripened kimchi into bite-sized pieces. / • Cut the pork into 3 cm pieces. / • Slice the tofu 1.5 cm thick.

2. 2

   Coat the pot with sesame oil and sauté the pork.

3. 3

   When the pork is browned on the outside, add the kimchi and sauté for 5 minutes.

4. 4

   Add the kimchi brine, water, gochugaru, and garlic and bring to a boil.

5. 5

   Simmer over medium heat for 30 minutes.

6. 6

   Add the tofu and green onions and simmer 8 minutes more.

7. 7

   Season with guk-ganjang to taste.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Using under-ripened kimchi leaves the stew short on sourness.
• If the kimchi isn't sautéed enough, the depth of flavor stays weak.

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.

Storage

Keeps 3 days refrigerated. Freezing can change the texture of the tofu.