Korean Kimchi Jjigae (Kimchi Stew)

Ingredients

• Cabbage, kimchi

  2 cup or 300g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  4 oz or 113g

• Green peppers

  Hot chili, raw

  2 tsp, chopped or 6g

• Garlic

  Raw

  1 tsp or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lime juice

  Raw

  ½ cup or 121g

• Tofu

  Raw, firm, prepared with calcium sulfate

  6 oz or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Black turtle soup beans

  Mature seeds, raw

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut the kimchi into bite size pieces.
2. Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
3. Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
4. Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
5. Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
6. Recipe by: Hyosun (source: https://www.koreanbapsang.com/kimchi-jjigae-kimchi-stew)