Kimchi Jjigae (Pork and Kimchi Stew)

Returning to the cold and snow and fighting a cold created a strong craving for kimchi.  Luckily I had some kimchi in the refrigerator and some gochujang (Korean chill paste).  I didn't have the gochugaru (Korean chill powder) and had to substitute the pork belly with pork tenderloin, the tofu with potato, the zucchini with carrot, and the green chilies with green pepper.  In view of all the adaptations the stew was delicious and hit the spot.

I am kind of smiling at myself because it sounds like I created a new recipe.  I will however give you the original recipe and you can decide which version you would like to try.  I found the recipe on a site called Closet Cooking.

Of note, Korean food can be extremely hot.  Because of the lack of korean chill powder, my dish was fairly mild but the wonderful flavour of kimchi comes through beautifully.  Al said he preferred potato over the tofu and was happy with that.  Pork belly is more fatty than the tenderloin so we were good with that.  I served this on top of rice.

Ingredients
1 teaspoon sesame oil
1/2 pound pork belly cut into bite sized pieces (1 strip pork tenderloin , cut into bite size pieces)
2 cloves garlic, chopped
2 cups water
1 cup kimchi cut into bite size pieces
2 tablespoons gochujang
1 tablespoon gochugaru (omit)
1/2 package tofu, cut into bite sized pieces (1 potato cubed)
1 small onion, sliced
1 cup zucchini, cut into bite sized pieces ( 1 cup carrots, chopped)
2 green chilies, sliced (1 green pepper, chopped)
2 green onions, sliced

Directions
Heat the oil in a large sauce pan.

Add the pork and sauté until it is no longer pink, about 5-7 minutes.

Add the garlic and sauté until it is fragrant, about a minute.

Add the kimchi and water and bring to a boil.

Mix in the gochujang and gochugaru and simmer for 20 minutes.

Add the tofu, onion, zucchini and chilies and simmer until tender, about 5 minutes.

Remove from heat and add the green onions.