Saturday, December 26, 2015

Kimchi jjigae

Kimchi Stew

8oz/1 cup pork, beef, or tuna
3 cups kimchi
2 tsp chopped garlic
1 tsp chopped ginger
2 tbsp oil
1 tbsp soy sauce
2 cups beef or anchovy broth

Cut meat and kimchi in 1 inch long strips. Stir-fry garlic and ginger in oil, add meat. When it's half cooked, add soy sauce, stir-fry again, add kimchi. Pour broth to cover. Boil and simmer about 40 minutes.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

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