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Kimchi jjigae

Prep time: 15 minutes

Cook time: 45 minutes-1 hour

Total time: 1 hour, 20 minutes

Serving: 2


-2 cups packed kimchi, cut up

-4oz fresh pork belly or other pork meat with some fat

-1-3 tsp gochugaru

-1 tsp minced garlic

-1/2 tsp minced ginger

-1/2 cup juice from kimchi, if available

-6oz tofu, sliced

-2 scallions

-salt and pepper, to taste


  1. Cut the meat and kimchi into bite size pieces. Slice the tofu about 1/2-inch thick, and roughly chop the scallions.

  2. In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium high heat until the kimchi is softened and the pork cooks through, about 5-7 minutes. Add the kimchi juice and water.

  3. Reduce the heat to medium and boil, covered, for about 20 minutes. Add more water, if necessary.

  4. Add the tofu and scallions. Salt and pepper to taste. Boil until the tofu is cooked through, about 5 minutes. Serve hot and garnish with scallions.

*For vegan option, follow the same steps, leaving out the pork and use vegan kimchi.

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