Umma'S Kimchi Jigeh

• 1 tablespoon canola oil
• 5 cloves garlic, minced, or more to taste
• 1 teaspoon minced ginger
• 1/2 pound boneless pork loin, sliced
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 cups kimchi, large slices, juice reserved
• 1 small onion, quartered
• 1 tablespoon kochu jang (Korean red pepper paste)
• 1 teaspoon beef dashida (bouillon granules)
• 4 cups water, or as needed
• 1 Korean green chile pepper, sliced
• 1 (12 ounce) package firm tofu, cubed
• 1 bunch scallions, cut into 1-inch pieces

1. Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.
2. Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.
3. Add tofu and simmer 10 minutes more. Add scallions and stir to combine.

canola oil, garlic, ginger, pork loin, ground black pepper, salt, onion, kochu jang, beef, water, green chile pepper, firm tofu, scallions

Taken from www.allrecipes.com/recipe/265315/ummas-kimchi-jigeh/ (may not work)