Kimchi Jjigae (김치찌개) Kimchi Stew

• 4 cups Chopped Kimchi
• 2/3 pounds Lean Pork Meat, Diced
• 1/2 whole Medium Onion, Sliced
• 3 whole Green Onions, Sliced On The Bias
• 1 Tablespoon Sugar
• 1 teaspoon Korean Hot Pepper Powder (, Gochugaru)
• 1 Tablespoon Korean Hot Pepper Paste (, Gochujang)
• 2 cups Water
• 14 ounces, weight Firm Tofu
• Salt To Taste
• 1 Tablespoon Roasted Sesame Oil
• Steamed Rice, To Serve

1. Place kimchi, pork, both types of onion, sugar, pepper flakes, and pepper paste in a medium pot. Add more water as needed to submerge all ingredients and stir to combine.
2. Cover pot and bring to a boil over high heat, then reduce heat to medium and cook at a lively simmer for 20 minutes. Cut the tofu into large bite-size chunks add to the jjigae; continue cooking for 5 minutes more until tofu has heated through. Check seasoning and add salt to taste, then drizzle with sesame oil. Serve with steamed rice.

onion, green onions, sugar, korean, korean, water, salt, sesame oil, steamed rice

Taken from tastykitchen.com/recipes/soups/kimchi-jjigae-eab980ecb998ecb08ceab09c-kimchi-stew/ (may not work)