Kimchi Jjigae (korean Kimchi Soup)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/8 lb lamb loin (omit for vegetarian)
• 1 tablespoon rice wine
• 3 pinches black pepper
• 1 cup sour kimchee (cut into 1x1, reserve juice)
• 1/4 onion, cut into slices
• 1 green onion, sliced
• 1/4 cup mushroom (regular or shiitake)
• 3 tablespoons sliced anaheim green chili peppers
• 1 cup tofu (extra firm, cut into 1/4-inch slices)
• 1 1/2 cups water
• vegetable oil, to coat small pan
• 4 teaspoons korean chili flakes (gochugaru)
• 2 teaspoons korean chili paste (gochujang)
• 4 teaspoons soy sauce
• 1/2 teaspoon minced garlic (fresh or bottled, just not dried)
• 4 pinches black pepper

Recipe

• 1 cut up vegetables, kimchi and tofu and set aside.
• 2 rinse meat, cut into thin strips 1-2" long.
• 3 marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
• 4 meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). stir consistently. kimchi will turn slightly translucent.
• 5 in a separate bowl, combine soup base ingredients and mash together.
• 6 add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. use kimchi juice as part of the water if extracted.
• 7 bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
• 8 taste soup for adjustments; add water as needed, or make extra soup base if needed.
• 9 as soon as the meat is done, turn the heat down to low, add the tofu slices.
• 10 stir gently, serve with rice (your mouth will be hot -- i like to use rice that is room-temp!).