KIMCHI JIGGAE 1 pound kimchi, cut into bite size pieces ¼ cup kimchi brine ½ pound pork shoulder (or pork belly) ½ package of tofu (optional), sliced into ½ inch thick bite size pieces 3 green onions 1 medium onion, sliced (1 cup) 1 teaspoon kosher salt 2 teaspoons sugar 2 teaspoons gochugaru (Korean hot pepper flakes) 1 tablespoon gochujang (hot pepper paste) 1 teaspoon toasted sesame oil 2 cups of anchovy stock (or chicken or beef broth) FOR THE STOCK 7 large dried anchovies, heads and guts removed ⅓ cup Korean radish (or daikon radish), sliced thinly 4x5 inch dried kelp 3 green onion roots 4 cups water DIRECTIONS Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.Kimchi stew (kimchijjigae: 김치찌개) Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.멸치국물 (anchovy stock) Make kimchi stew: Place the kimchi and kimchi brine in a shallow pot. Add pork and onion Slice 2 green onions diagonally and add them to the pot. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock Cover and cook for 10 minutes over medium high heat. Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.


BUT WHY? BECAUSE ITS GOOOD :D