KIMCHI JJIGAE (KIMCHI STEW)

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    KIMCHI JJIGAE (KIMCHI STEW)

    Ingredients

    180g skinless pork belly or other fat pork cut, cut into bite size pieces
    3 sprinkles ground black pepper, salt
    Splash Olive oil
    3/4 cup aged Kimchi,
    1/4 small brown onion, thinly sliced
    1/2 stalk small spring onion, thinly sliced
    4-6 mushrooms, thinly sliced
    1 cup water
    1 tbsp Korean chilli flakes (gochugaru)
    1 tbsp soy sauce
    1 tsp Korean chilli paste (gochujang) this is the paste in the red container found in most Asian stores
    1/4 tsp minced garlic

    Put pork in a bowl, add salt, pepper and oil to season.

    In a large pot brown off meat, small amounts at a time, then take out of pot.

    Once meat is brown add onions and mushrooms to pot and cook down, add more oil if needed.

    Add chilli flakes, soy sauce, chilli paste and garlic.

    Find 5 – 6 big pieces of Kimchi and wrap individual pieces around some of the pork. Chop the remainder of the kimchi and add to pot with the rest of the cooked pork. Cover with water and simmer for 1 hour until soft.

    Garnish with spring onion and serve with rice.

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