Addictive! Mild Kimchi Jjiage (Korean-style Stew)

• 400 grams Napa cabbage kimchi
• 150 grams Pork
• 200 grams Chinese cabbage
• 1/2 Onion
• 1 Chinese chives
• 2/3 Tofu
• 1/2 tbsp Butter
• 1 dash less than 1 tablespoon Miso
• 500 ml Water
• 1 Korean chili pepper
• 1/2 tbsp Sesame oil
• 1 Sugar

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

cabbage, pork, chinese cabbage, onion, chinese chives, butter, chili pepper, sesame oil, sugar

Taken from cookpad.com/us/recipes/170411-addictive-mild-kimchi-jjiage-korean-style-stew (may not work)