kim chi jji jae

Kim chi jji jae (Stewed kimchi)

serves for 4

1 cup kimchi

16 oz pork belly (or any part with fat), thin sliced

2 green onions, slice in a bias

1/2 pack doo boo (tofu)

2 go choo (hot green chili), chopped

2 tbsp go choo jang (Korean chili paste)

1 tbsp go choo ga roo (Korean chili powder)

2 tbsp minced garlic

1 tsp soy sauce

3 cups water

salt

pepper

Put a pot on the stove, turn the heat on.
Add pork belly, saute for a minute or so.
Add go choo jang (Korean chili paste) and cook until meat becomes white.

Pour the water, add kim chee.
Bring to a boil, reduce to simmer.
Add soy sauce, go choo ga roo (Korean chili powder), and garlic.
Cook for 20-30 minutes.

Add chilies, green oinons, salt and pepper.
Cook for another minute.

Serve with rice.

cool tip !

Kim chi jji jae is The most popular stew in korea.
There are many varieties.
You can add beef, tofu, can tuna, vegetables like squash, onion, carrot, etc...
So be creative!