Kimchi Jigae

Kimchi Jigae

Ingredients:

1 lb. (500 g) napa cabbage kimchi, cut if necessary
Handful bean sprouts
½ large onion
½ to 1 pack medium firm tofu
5-6 napa cabbage leaves
1 Tokyo negi (or 3 green onions/scallions)
⅓ carrot
3 stalks garlic chives, Asian/Chinese chives, or Nira (different from chives used for garnish)
1 pack enoki mushrooms
.8 lb (400 g) thinly sliced pork belly or pork loin
1 Tbsp. sesame oil
4 cups (960 ml) dashi (ingredients & recipe below) or chicken broth

Seasonings

1 Tbsp. sake
1 Tbsp. gochujang
1 tsp. gochugaru (Korean pepper flakes)
1 Tbsp. sugar
4 Tbsp. (60 ml) Kimchi juice
1 Tbsp. soy sauce
1 Tbsp. miso (I use awase miso)
½ tsp. kosher salt (1/4 tsp. table salt)

For Dashi

¼ cup (12 g) iriko (dried baby sardines/anchovies)
.4 oz (12 g) kombu (about 3x4")
4 cups (960 ml) water


Instructions
1. In a small pot, heat sesame oil on medium high. When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds.

2. Add kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.

3. Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.

4. Garnish with the scallions and serve immediately.

Source: Justonecookbook 
Youtube instructions