Kimchi Jigae (spicy kimchi stew)
Course: Soup
Cuisine: Korean
Author: Amy Kim | kimchi MOM
- 1 to 2 Tablespoons cooking oil
- 1/2 lb. sparerib meat I prefer the St. Louis cut which is the rib meat without the bone.
- 1-2 Tablespoons dwaen jang fermented soybean paste
- 2 to 2 1/2 cups kimchi best when it's 4-5 weeks old
- 1/2 cup of kimchi "juice"
- 3 cups water
- 1 14 oz. pkg of tofu cut in cubes.
- 1 or 2 green onion stalks cut in 1-inch lengths (optional)
Heat cooking oil over medium high heat. Add pork. When close to being fully cooked or light pink, add the dwaen jang and cook for another 3-5 minutes or until the pork is evenly coated. I find that adding the paste at this time mellows the paste out, but it also adds a nuttier flavor overall. Add kimchi, kimchi "juice", water, tofu and green onions. Bring to a boil and then simmer covered for about 15-20 minutes. Serve with white rice and enjoy!
