Korean Food Recipes

Kimchi jjigae is often cooked in Korean homes using older, more fermented, kimchi, creating a much stronger taste and containing higher amounts of “good” bacteria also found in yogurt.
2t sesame oil
1/2 pound of pork stew meat, cut into cubes or strips
1 package of firm tofu, cut in cubes
2 – 3 cups of fermented kimchi
2t soy sauce
1t sugar
1t chopped green onion

1. Heat the sesame oil in a dutch oven on medium heat, then saute the pork.
2. Add the kimchi and saute for five minutes. If you want really spicy jjigae, add some of the leftover juice from the bottom of the kimchi jar. Pour in enough water to cover the kimchi and pork mixture, plus one inch or so.
3. add tofu, soy sauce and sugar.
4. Boil it for twenty minutes, add green onions, and cook five minutes more.
5. Serve with steamed rice.

*Jjigae (pronounced chee- geh) is a Korean dish similar to a Western stew. A typical jjigae is heavily seasoned with chile pepper and served boiling hot. A Korean meal almost always includes either a jjigae or a soup.