Kimchi Chiggae (Kimchi Stew)
(gimchi jjigae, kimchee chige, kimchi jjigae)
Ingredients:
YIELD: 2 or 3 servings
4 oz pork, chicken, or beef*
1 cup kimchi
7 oz medium or firm tofu (1/2 a standard 14 ounce package)
1 green onion
1 teaspoon fine ground red chili pepper (DO NOT USE THE MEXICAN CHILI POWDER BLEND)
4 cloves fresh garlic
2 cup water**
* Omit meat for vegetarian soup
** Replace water with 2 cups vegetable, beef, or pork soup stock for a richer flavor
Directions:
Prepare Ingredients:
Cut meat into small pieces.
Cut kimchi into 1/2 inch by 1 inch strips.
Thin slice the garlic from top to bottom
Cut tofu in half lengthwise, then slice into approximately 1/4 inch thick slices.
Cut green onion diagonally in 1/2 inch lengths
Cooking:
Place kimchi, meat, and water in a medium pot or large stone bowl over high heat and bring to a full boil.
Reduce heat to medium and cook for about 15 minutes.
Skim any oil/foam from the top.
Add tofu, garlic, and red chili pepper, return to full boil, and cook for about 10 minutes.
Add green onion just prior to serving.
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