Kimchi Jigae

• 1-1/2 c. Kimchi (older more sour kimchi is best for flavor)
• 2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 1 c. Kimchi liquid
• 2 green onions
• 1 jalapeno or serrano pepper
• 1/2 yellow onion
• 4 cloves of garlic
• 2 C. water
• 1/4 c. gochujang
• 2-3 Tbsp. gochugaru
• Thinly sliced chopped pork, canned spam may also be substituted.
• 1/2 pkg. extra firm tofu
• 1 Tbsp. cooking oil

1. Chop kimchi into bite sized pieces; reserving a cup of the liquid.
2. Rinse, drain, and cube tofu.
3. Smash, peel, and mince garlic.
4. Slice yellow, and green onions and jalapeno.
5. Brown meat in oil, add sliced yellow onion; cook for 2 minutes.
6. Add garlic, cooking another minute. Add kimchi cooking until kimchi softens; about 2-4 minutes.
7. Add water, chili paste and chili flakes. (gochujang, and gochugaru)Add soy sauce.
8. Add tofu and boil until kimchi is soft. Lastly, add your sliced jalapeno and green onions, and drizzle in the sesame oil.

sour, soy sauce, sesame oil, liquid, green onions, serrano pepper, yellow onion, garlic, water, gochujang, gochugaru, pork, extra firm tofu, cooking oil

Taken from www.epicurious.com/recipes/member/views/kimchi-jigae-1277230 (may not work)