Cabbage Recipe
Kimchi Jigae (Kimchi Soup)

Ingredients:

• 1/3 lbs pork belly sliced very thin
• 1/2 small onion sliced
• 1 1/2 C loosely packed kimchi
• 4 cloves of garlic minced
• 1/2 C kimchi juice
• 2 C water
• 1/2 tsp dried ginger
• 1 Tbs cooking wine (such as mirin or shaoxing)
• 2 tsp gochujang (Korean chili paste)
• 2 tsp miso or dengjang
• 2 tsp Korean soup soy sauce (or light soy sauce)
• 2 Tbs gochugaru (Korean dried chili flakes) optional
• 8 oz silken tofu sliced into cubes
• 2 green onions thinly sliced
• 1 tbs butter

Steps:

Heat a small laquered cast iron pot (like a Le Creuset) until hot, then add the pork belly and onion. Allow some of the fat to render out of the pork belly, then add the kimchi and garlic. Saute until the mixture is very fragrant, then add the kimchi juice, water, ginger, cooking wine, gochujang, miso and soy sauce, stirring everything together to combine.

Bring to a boil and taste for spiciness. Add as much gochugaru to taste until it's pleasantly tingly (I usually add about 2 Tbs, but this may be way to much for some people). Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender.

When you're ready to serve, add the green onions and butter and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice.

Submitted by: Marc Matsumoto, No Recipes