Stewed Kimchi (Kimchi Jji Ge)

Ingredients

• 1 lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
• 2 tablespoons korean red pepper paste (kochujang)
• 3 cups water
• 1 cup kim chee
• 1 teaspoon soy sauce
• 1 tablespoon korean red pepper powder (kochugaru)
• 2 tablespoons garlic, minced
• 2 green onions, sliced on the bias
• 1/2 lb tofu (medium or firm)
• 2 hot green chili peppers, chopped (optional)
• salt, to taste
• pepper, to taste

Directions

1. 1

   Spray a medium size pot with non-stick spray and set over medium-high heat.

2. 2

   Add pork and saute for a minute or so.

3. 3

   Add Korean red pepper powder (kochugaru) and cook until meat becomes white.

4. 4

   Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.

5. 5

   Cook for 20-30 minutes.

6. 6

   Add chilies, green onions, salt and pepper.

7. 7

   Cook for another minute.

8. 8

   Serve with rice.