Kimchi jjigae, Korean kimchi stew

Ingredients

• 250 g of kimchi (fermented cabbage), cut into 2cm pieces
• 150 g of lean pork shoulder
• 1.2 liters of broth (see instructions)
• 1.6 liters of water
• 100 g of daikon radish
• 100 g of onion
• 20 g of kombu (seaweed)
• 150 g of firm tofu
• 20 g of Korean chives (pa)
• 1 tablespoon of chopped garlic
• 1 tablespoon of ginger juice
• 1 tablespoon of rice wine
• 1 tablespoon of sesame oil
• 1 teaspoon of chili powder
• 1/8 teaspoon of ground pepper
• ½ teaspoon of salt

Prepare the ingredients: wipe the pork with a cotton cloth, then cut it into 2.5 cm x 0.2 cm squares. Peel the radish and cut it into 5 cm x 2 cm squares. Wipe the kombu with a damp cloth, cut the tofu into pieces of approximately 2.5 × 3 × 0.8 cm, and chop the chives diagonally.

Boil the water with the radish and onion for 8 minutes. Reduce the heat and continue to cook for 20 minutes. Add the kombu, turn off the heat, and let it steep for 1 minute, then strain the broth.

Heat the sesame oil in the saucepan, then brown the meat for 2 minutes over medium heat with the garlic, ginger juice, and rice wine. Add the kimchi and cook for another 2 minutes.

Pour the in the filtered broth and powdered chili over the meat and kimchi, cook for 5 minutes over high heat, then reduce the heat and simmer for 30 minutes.

Season with salt, add the tofu, scallions, and pepper. Bring to a boil, then turn off the heat.