Sunday, July 20, 2008

Kimchi Chigae


    • 4 cups sliced kimchi (well-fermented)

    • 1 pound cubed pork belly (uncooked bacon can be used as a substitute)

    • 1/2 onion, sliced

    • 1 jalapeno

    • 3 tablespoons sliced green onion

    • * firmed tofu (optional)

    1. Put kimchi in a pot and add pork, onions. Pour in a generous amount of the water to cover them.

    2. Heat on a strong fire until kimchi is wilted then reduce to simmer 15-20 minutes. If you like tofu, add sliced tofu and simmer 5 more minutes.

    3. Turn off the heat and add sliced jalapeno & green onions.

    4. Serve with steamed rice.

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