Cut the ingredients. Kimchi (roughly chopped), Chinese cabbage (separate the leaves from the core, roughly chopped), pork and tofu (bite sized pieces), onion (sliced), Chinese chives (5 cm lengths).
Heat a pan and coat with sesame oil and stir-fry the pork until brown.
Add the core of Chinese cabbage and onion, stir-fry until wilted and add the kimchi.
Add butter and miso. Add the Chinese cabbage leaves and stir well.
Add water, cover with a lid and simmer over medium heat for 8 minutes.
Add the tofu. When the tofu is heated through, add the Chinese chives and warm through a little and turn off the heat.
Add sugar and Korean chili pepper to taste. Serve!
Story Behind this Recipe
I wanted to make a spicy but tasty kimchi jjiage.
The secret to its mildness is… stir-fried onion and Chinese cabbage. Using butter makes the soup very mild (⌒～⌒). Don't overcook the Chinese chives.