Kimchee Chigae

Name: Kimchee Chigae
Ingredients: 1 -2 lb lean pork, adjust according to preference (more meat than kimchee or vise versa); 2 -3 cups sour kimchee, cut in 1 inch pieces; 14 cup juice, from kimchee (optional); 2 tablespoons soy sauce; 14 cup water; 1 dash salt and pepper; 2 tablespoons crushed red hot peppers; 2 cloves crushed garlic

8 ingredients

7 steps

Ingredients

1 -2 lb lean pork, adjust according to preference (more meat than kimchee or vise versa)
2 -3 cups sour kimchee, cut in 1 inch pieces
14 cup juice, from kimchee (optional)
2 tablespoons soy sauce
14 cup water
1 dash salt and pepper
2 tablespoons crushed red hot peppers
2 cloves crushed garlic

Directions

1

Cut pork in bite-size chunks or strips.
2

Combine all ingredients into saucepan and bring to boil.
3

Stir occasionally.
4

Simmer over medium heat until kimchee is tender.
5

Serve with steamed white rice.
6

Note: This recipe is not as liquidy as traditional chigae (stew).
7

Variations: pork ribs can be used as well, suggest boiling sliced ribs and draining fat prior to cooking w/kimchee.