STEWED KIMCHI (KIMCHI JJI GE)
Kim chi jji ge is The most popular stew in Korea. There are almost as many variations as there are cooks. You can add beef, tofu, canned tuna, vegetables such as squash, onion, carrot, etc... be creative! I found this recipe on the Korean Kitchen website and have served it to our Korean homestay student, and her friends, on several occasions. They have all said it is as good as what their mothers make.
Provided by J. Ko
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a medium size pot with non-stick spray and set over medium-high heat.
- Add pork and saute for a minute or so.
- Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
- Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
- Cook for 20-30 minutes.
- Add chilies, green onions, salt and pepper.
- Cook for another minute.
- Serve with rice.
Nutrition Facts : Calories 285.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 97.5, Sodium 160.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 37.5
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