Kimchee Chigae

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“Delicious combination of stewed pork and kimchee. Must be a kimchee lover to make this, you will notice the aroma from a mile away!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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.

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