Umma’s Kimchi Jigeh2019-10-01
- Servings: 4 servings
- Prep Time: 0m
- Cook Time: 0m
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1 tablespoon canola oil
5 cloves garlic, minced, or more to taste
1 teaspoon minced ginger
1/2 pound boneless pork loin, sliced
1 teaspoon ground black pepper
1/2 teaspoon salt
2 cups kimchi, large slices, juice reserved
1 small onion, quartered
1 tablespoon kochu jang (Korean red pepper paste)
1 teaspoon beef dashida (bouillon granules)
4 cups water, or as needed
1 Korean green chile pepper, sliced
1 (12 ounce) package firm tofu, cubed
1 bunch scallions, cut into 1-inch pieces
- 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.
- 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.
- Add tofu and simmer 10 minutes more. Add scallions and stir to combine.