2- 3ozbeef (stew meat) or pork belly, cubed(optional)
4ozkimchior 1/2 cup (roughly chopped)
Once you have the gochu yangnyum (chili sauce) already made, it really is very simple and quick to make. Get the recipe here.
Measure about 1/2 cup of well-fermented kimchi (a handful) and chop it roughly into small pieces or slice into thin strips.
Cut up beef or pork into small cubes. The amount of meat doesn’t have to be exact. Use either a similar amount or less meat when compared to the amount of kimchi. In my opinion, pork goes better with kimchi.
Add the kimchi and the meat to your hot pot and cook over medium high heat for 2-3 minutes until meat is slightly cooked.
Add 1/2 cup water and tofu. Break up the tofu into smaller pieces so the tofu gets seasoned evenly. Add 1 Tbs gochu yangnyum and bring to a boil. Let it simmer for 10 minutes. Taste and add salt if necessary. When kimchi is added, you will most likely not need any additional soy sauce or salt or saewoojeot because kimchi is already quite salty.
If you like eggs, crack an egg and add it to the pot when you are ready to eat. You can break up the egg if you like or leave it whole. If you like it fully cooked, let it cook fully on the stove. If you like your eggs to be soft in the middle, take the jjigae off the heat as soon as you add the egg and let it cook slowly in the residual heat.
Serve with rice, some less spicy, savory jeons or meat dishes like bulgogi. Add a refreshing salad or fresh vegetable dish and it should be a very healthy and tummy warming meal.
It’s always best to use fully fermented, ripe kimchi for cooking. When the kimchi is fully fermented, the smell is more pungent but the taste is smoother than when it’s freshly made. A ripe kimchi is slightly sour but has a zing to it that you just cannot taste in any other dish. The sourness will increase as the fermentation process continues and it’s just a matter of personal taste how sour you want your kimchi to be.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.