Kimchi Jjigae (Kimchi Stew)

Instructions

1. 1

   Slice the pork shoulder into bite-sized pieces. Cut the tofu into 2 cm cubes. Chop the onion and green onions. Mince the garlic.

2. 2

   Heat the sesame oil in a medium pot over medium heat. Add the pork shoulder and sauté for 2-3 minutes until lightly browned.

3. 3

   Add the chopped onion and minced garlic to the pot. Sauté for another 2 minutes until fragrant.

4. 4

   Add the kimchi and gochugaru to the pot. Stir well and cook for 3-4 minutes to allow the flavors to meld.

5. 5

   Pour in the chicken broth and bring the stew to a boil. Reduce the heat to a simmer.

6. 6

   Add the soy sauce and tofu cubes. Simmer for 15-20 minutes, allowing the flavors to develop.

7. 7

   Taste and adjust seasoning if needed. Add the chopped green onions just before serving.

8. 8

   Serve hot with steamed rice.