Kimchi Jjigae (Korean Bapsang)

Kimchi stew using store stock and tofu.

⏱ 35 min · 🍽 Serves 3 · SaucesRice

Ingredients

• Kimchi + brine (key)
  📍 Aisle 6 Right
• Pork or spam
  📍 Aisle 2 Right
• Tofu
  📍 Aisle 6 Right
• Onion + green onion
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Gochugaru + gochujang
  📍 Aisle 2 Left
• Dashida + water
  📍 Aisle 2 Right
• Sesame oil
  📍 Aisle 2 Right
• Rice
  📍 Aisle 1 Right

Steps

1. Saute kimchi briefly in sesame oil. Add protein, onion, gochugaru, gochujang.
2. Pour dashida stock and kimchi brine; simmer 15-20 min. Add tofu last 5 min.
3. Finish with green onion over rice.

💡 Store note: Dashida for scratch anchovy stock.

Adapted from Korean Bapsang (wording rewritten).