Spicy Tofu Kimchi Stew with Pork

Spicy Tofu Kimchi Stew with Pork or  "Kimchi Ji Gae" is a Korean comfort meal served for either lunch or dinner.

Serves 4
Prep time: 10min
Cooking time: 45min

2 medium size potatoes, cut in 1 inch cubes
450 gr packaged tofu, medium firm, cut in 1 inch cubes
300 gr pork tenderloin or pork chop, cut in cubes
4 cups water
1 1/2 cup kimchi, aged kimchi works well
3 tbsp of liquid from kimchi container
1 tbsp soybean "miso" paste
1/2 tbsp Korean hot pepper paste "go ji jung"
1/2 tsp soup stock anchovy flavour powder
1/2 tbsp sesame oil
1/2 tsp toasted sesame seeds for garnish

Note: Japanese or Korean miso paste both work, I find the Korean brands are stronger in flavour where the Japanese brands are milder.

Potatoes boiled in pot until very soft leaving grainy texture on the sides of the pot
In a large pot, boil the water and cook the potatoes at medium low heat for 25 min, until the potatoes are very soft and have the grainy texture.
Kimchi fried in sesame oil

In the meantime, add sesame oil in a medium fry pan and fry the kimchi and cook for 8 min on medium heat. Once the potatoes are soft, add the kimchi, kimchi liquid, soybean "miso" paste, Korean hot pepper paste, soup stock powder and mix together. Cook for 8 min on medium heat. Add the pork and cook for 3 min, add the tofu and cook for another 5min, until the pork is fully cooked.

Serve in a bowl, sprinkle with sesame seeds and serve steamed white rice on the side.

Medium firm tofu cut in cubes
Soybean "miso" paste, Korean hot pepper sauce, anchovy soup base powder

Tofu, kimchi, pork, potatoes mixed in the pot


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