Korean kimchi stew with tofu and pork, aka “kimchi-jeegae”. This is my favorite thing to eat. I could (and have) eaten this for every meal in a day.. or week.. until it runs out or gets to the perfect consistency to use as a base for kimchi fried rice.

Ingredients:

~1 lb of pork bone-in, baby back pork ribs are my fave but pretty much any cut works as long as there’s a bone in it.
5-6 cups of kimchi. Should come pre-sliced from the asian grocery.
1 tablespoon of Sesame Oil
One brick of firm tofu
5-6 cups of Water
Optional - Gochujang ie fermented spicy soy bean paste, if you want it spicier

Cooking Directions:

Start by making a “white broth” ie a broth made from pork and water. Just bring 5-6 cups of water to a boil, with your pork chopped into large chunks.
After it’s been boiling for about 15-20 minutes, you’ll notice a somewhat unappetizing looking foamy layer forming on top of the cooking broth. This is just proteins cooking from the bones, which is totally fine to eat but I prefer to scoop it off with a big spoon.
After the white broth has reduced by at least half, leaving enough water to cover the meat/bones, turn down heat to medium.
Add your kimchi on top fo the pork, then cut uncooked tofu into small ~1” cubes, and add. Then lastly add your sesame oil, cover and simmer on medium heat (just lightly boiling) for another hour minimum before serving. Best eaten with white or brown rice. Some store bought korean pot stickers aka “Mon-Doo” either steamed or fried are an amazing accompaniment.