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Addictive! Mild Kimchi Jjiage (Korean-style Stew)

Addictive! Mild Kimchi Jjiage (Korean-style Stew)

I made a spicy but tasty kimchi jjiage. Even my niece, who doesn't like kimchi, loves this! This will warm you up during the cold winter .

Ingredients

Napa cabbage kimchi
400 g
Pork
120~150 g
Chinese cabbage
200 g
Onion
1/2
Chinese chives
To taste
Tofu
2/3
Butter
1/2 tablespoon
Miso
A little less than 1 tablespoon
Water
500 ml
Korean chili pepper
To taste
Sesame oil
1/2 tablespoon
Sugar
To taste

Steps

1. 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).
2. Heat a pan and coat with sesame oil and stir-fry the pork until brown.
3. Add the core of Chinese cabbage and onion, stir-fry until wilted and add the kimchi.
4. Add butter and miso. Add the Chinese cabbage leaves and stir well.
5. Add water, cover with a lid and simmer over medium heat for 8 minutes.
6. Add the tofu. When the tofu is heated through, add the Chinese chives and warm through a little and turn off the heat.
7. Add sugar and Korean chili pepper to taste. Serve!

Story Behind this Recipe

I wanted to make a spicy but tasty kimchi jjiage.