UMMA'S KIMCHI JIGEH

Umma's Kimchi Jigeh image

This is kimchi jigeh, Korea's traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it's my grandma's that was handed down to my mom. Serve with white rice, brown rice, noodles, or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy, hot pot stew by itself. It's Umma's Original Kimchi Jigeh. Hope you like it.

Provided by yobodish

Categories World Cuisine Recipes Asian Korean

Time 1h5m

Yield 4

Number Of Ingredients 14

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Ingredients

1 tablespoon canola oil
5 cloves garlic, minced, or more to taste
1 teaspoon minced ginger
½ pound boneless pork loin, sliced
1 teaspoon ground black pepper
½ teaspoon salt
2 cups kimchi, large slices, juice reserved
1 small onion, quartered
1 tablespoon kochu jang (Korean red pepper paste)
1 teaspoon beef dashida (bouillon granules)
4 cups water, or as needed
1 Korean green chile pepper, sliced
1 (12 ounce) package firm tofu, cubed
1 bunch scallions, cut into 1-inch pieces

Steps:

Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.
Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.
Add tofu and simmer 10 minutes more. Add scallions and stir to combine.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 13.7 g, Cholesterol 27.2 mg, Fat 11.1 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 1101.4 mg, Sugar 4.1 g