Red Hot! Kimchi Jjigae

• 100 to 150 grams Kimchi (as old and sour as possible)
• 1 Kimchi liquid
• 1 dash Pork (or canned tuna)
• 1/2 sachet Dashi stock granules (dried sardine based)
• 1 tsp Sesame oil
• 1 Japanese leek
• 1 Ginger
• 1 clove Garlic
• 1 dash Enoki mushrooms
• 1 dash Chinese chives

1. Slice the garlic, and julienne the ginger.
2. Cut the vegetables and meat into easy-to-eat pieces.
3. Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot).
4. Add water and start heating (the amount of water should be 3 to 4 times the amount of kimchi.)
5. Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!
6. Add the kimchi liquid!
7. This is to add richness and depth to the flavors of the soup.
8. Put the Chinese chives on top and simmer well!
9. At the very least, simmer it until the vegetables and meat are cooked through!
10. The earthenware pot conducts heat well, so if the liquid evaporates too much add some water.
11. Taste, and adjust the spiciness to your liking!
12. When it's as spicy as you want it to be, drizzle in some sesame oil to finish!
13. This is delicious with canned tuna instead of meat!

liquid, pork, granules, sesame oil, ginger, clove garlic, enoki mushrooms, chinese chives

Taken from cookpad.com/us/recipes/152670-red-hot-kimchi-jjigae (may not work)