Umma's Kimchi Jigeh

This is kimchi jigeh, Korea's traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it's my grandma's that was handed down to my mom. Serve with white rice, brown rice, noodles, or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy, hot pot stew by itself. It's Umma's Original Kimchi Jigeh. Hope you like it.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 221 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon canola oil
• 1 small onion, quartered
• 1 (12 ounce) package firm tofu, cubed
• 4 cups water, or as needed
• 5 cloves garlic, minced, or more to taste
• 1 teaspoon minced ginger
• ½ pound boneless pork loin, sliced
• 2 cups kimchi, large slices, juice reserved
• 1 tablespoon kochu jang (Korean red pepper paste)
• 1 teaspoon beef dashida (bouillon granules)
• 1 Korean green chile pepper, sliced
• 1 bunch scallions, cut into 1-inch pieces

Recipe Instructions

Step 1

Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.

Step 2

Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.

Step 3

Add tofu and simmer 10 minutes more. Add scallions and stir to combine.