Classic Kim Chee Jjigae (Kim Chee Stew)
- 1/2 pound skinless pork belly, cut into bite size pieces
- 1 tablespoon mirin (rice wine)
- 1/4 teaspoon ground black pepper
- 3/4 cup kim chee, cut into bite-size pieces
- 1/4 small onion, thinly sliced
- 2 small shiitake mushrooms, stems removed, thinly sliced
- 1 cup cubed firm tofu, sliced into medium sized rectangles
- 1 cup water
- 1/2 stalk small green onion, thinly sliced
Jjigae base:
- 1 tablespoon gochugaru (Korean chili flakes); found in Asian markets
- 1 tablespoon low-sodium shoyu
- 1 teaspoon gochujang (Korean chili paste)
- 1/4 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
