Kimchi Jjigae (Korean Kimchi Soup)

Ingredients

Ingredients for soup

• 1/8 lb pork loin (omit for vegetarian)
• 1 tablespoon rice wine
• 3 pinches black pepper
• 1 cup sour kimchee (cut into 1x1, reserve juice)
• 1/4 white onion, cut into slices
• 1 green onion, sliced
• 1/4 cup mushroom (regular or shiitake)
• 3 tablespoons sliced anaheim green chili peppers
• 1 cup tofu (extra firm, cut into 1/4-inch slices)
• 1 1/2 cups water
• vegetable oil, to coat small pan

Ingredients for Base

• 4 teaspoons korean chili powder (gochugaru)
• 2 teaspoons korean chili paste (gochujang)
• 4 teaspoons soy sauce
• 1/2 teaspoon minced garlic (fresh or bottled, just not dried)
• 4 pinches black pepper

Directions

1. 1

   Cut up vegetables, kimchi and tofu and set aside.

2. 2

   Rinse meat, cut into thin strips 1-2" long.

3. 3

   Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).

4. 4

   Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.

5. 5

   In a separate bowl, combine soup base ingredients and mash together.

6. 6

   Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.

7. 7

   Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.

8. 8

   Taste soup for adjustments; add water as needed, or make extra soup base if needed.

9. 9

   As soon as the meat is done, turn the heat down to low, add the tofu slices.

10. 10

    Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).