Kimchi Jjigae

Summary

Prep Time	20 mins
Cook Time	50 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

Optional:

potato (s)
tofu

Also:

Seaweed leaves, roasted and seasoned, not the Japanese, dried seaweed leaves for sushi!

Instructions

First prepare the rice. While the rice is cooking, we take care of the stew.
First cut the meat and kimchi into bite-sized pieces. Then fry the meat in oil, add the kimchi and fry together for a few minutes. Meat and kimchi are allowed to burn slightly on the bottom of the pot / pan (do not burn = black!). That adds flavor. Then add water until the meat and kimchi are completely covered and simmer for 30 minutes. Finally add the sesame oil.
Optional: fry the tofu and / or potato pieces and then cook them with them.
If you like to enjoy your stew with a lot of liquid, you should keep the pot closed while simmering and add more water if necessary.
Serve the stew with rice and roasted seaweed leaves.
PS: Old kimchi, i.e. stored / fermented for a long time, is best for stew.

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