Cooking for One: Kimchi Jjigae (Kimchi Stew)

This is where Korean cooking starts. Many people start out learning how to make Kimchi Jjigae as a staple, and it never fails to be one’s go-to comfort food even into old age. And especially after a long, cold day, this stew welcomes you home like a warm hug. enjoy.

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Kimchi brand I like: https://fresh.hmart.com/18010002

Pork Jowl cut I like: https://fresh.hmart.com/23010050

gochugaru (fine, not coarse) https://www.amazon.com/Wang-Sun-Dried...

sesame oil brand I recommend (or get the most expensive one you see on the shelves!! it's worth it): https://www.hmart.com/16010004

Ingredients

3 cup water (or anchovy broth)

1 Tbsp sesame oil 1/2 cup pork belly or jowl (alternative: 1 can tuna. or eliminate meat if you want)

1 cup Kimchi

1 tsp gochugaru

1 tsp minced garlic

1 tsp soysauce

1 tsp oyster sauce

1/2 medium sized onion, sliced

1/2 container of firm tofu

1 scallion, chopped

1. in a heated pot, add sesame oil and cook the pork.

2. add 1 cup of sliced kimchi (cut into bite size)

3. add gochugaru, garlic, oyster sauce, and soysauce and stir fry until fragrant

4. add 3 cup water or broth, and boil 10 mintutes

5. add sliced onions, tofu, and scallions and boil another 10 minutes.

6. enjoy!

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