Day: November 29, 2016

By Maangchi

Ingredients

(serves 2 with side dishes, serves 4 without)

• 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

• 1 teaspoon salt

• 2 teaspoons sugar

• 2 teaspoons gochugaru (Korean hot pepper flakes)

• 1 tablespoon gochujang (hot pepper paste)

• 1 teaspoon sesame oil

• 2 cups of anchovy stock (or chicken or beef broth)

For stock (makes about 2½ cups’ worth):

• 7 large dried anchovies, heads and guts removed

• 1/3 cup Korean radish (or daikon radish), sliced thinly

• 4 x 5 inch dried kelp

• 3 green onion roots

• 4 cups water

Get full recipe 👇🏻

http://www.maangchi.com/recipe/kimchi-jjigae