Kimchi Jjigae

• 2 slices thick-cut bacon, cut into pieces
• 1/2 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 teaspoons soy sauce + more to taste
• 1 tablespoon Gochujang
• 1 teaspoon Gochugaru or to taste
• 1 cup Kimchi, squeezed and chopped + 1/4 cup kimchi liquid
• 2 1/2 cups water
• 6 ounces tofu, cut into large cubes
• thinly sliced scallions & sesame seeds for garnish

1. In a medium pot, cook the bacon pieces over medium heat until beginning to crisp. Add the onion, garlic, and ginger, and cook until beginning to soften, about 3-4 minutes.
2. Add the soy sauce, gochujang, gochugaru, and kimchi and cook another 2-3 minutes, stirring frequently.
3. Add kimchi juice and water and simmer 20-30 minutes. Season to taste with additional soy sauce if needed.
4. Add tofu and cook until warmed through, about 3-4 minutes more. Ladle soup into bowls and serve topped with scallions and sesame seeds.

bacon, onion, garlic, ginger, soy sauce , gochujang, gochugaru, water, cubes, scallions

Taken from food52.com/recipes/40590-kimchi-jjigae (may not work)