Kim Chee Jjigae (Stew)
I am fortunate to live walking distance to our "Korea Town." This is a dish I see pictured in all the windows of the neighborhood Korean restaurants. A great "day after" dish.
2 TB sesame oil
2 lbs. ground pork
pinch freshly ground black pepper
1 medium onion, coarsely chopped
3 c. kim chee, coarsely chopped
¼ c. kim chee liquid
1 TB patis (fish sauce)
1 (20 oz.) block medium firm tofu, cubed, drained
9-10 c. water
garnish: gim nori
In a large soup pot over medium heat, warm oil. Brown pork and onion. Season with salt and pepper. Addtofu, kim chee and patis. Cover mixture with water; bring to a boil. Reduce heat, cover and simmer 20 minutes. Spoon into serving bowls; garnish with gim nori. Serves 4-6.