TLC Kitchen

INGREDIENTS (2 Pax)

• Short-grain rice (overnight)
• Garlic
• Kimchi
• Vegetable oil
• Sesame oil

SAUCE

• Water
• Light soy sauce
• Kimchi juice (from the kimchi jar)
• Gochujang (Korean chilli paste)

GARNISHING

Image Credit: norecipes.com/recipe/kimchi-jjigae

INGREDIENTS

• 300 grams boneless pork loin
• 300 grams kimchi preferably aged (including kimchi juice) in bite-sized lengths
• 2 tbsp gochujang (Korean chilli paste)
• 2 tsp sesame oil
• 1/2 tbsp garlic powder or 1 tsp minced garlic
• 1 tbsp Shaoxing wine
• 1/2 tsp light soy sauce
• 50g local anchovies (ikan bilis) or ikan bili stock 
• 1 litre water
• 300 grams firm tofu cubed
• Fish sauce or light soy sauce to taste

DIRECTIONS (1hr 5mins)

Prepare (45 mins)

• Marinade pork with the following for at least half hour.
• Kimchi with kimchi juice (from the jar)
• 2 tbsp gochujang (Korean chilli paste)
• 2 tsp sesame oil
• 1/2 tbsp garlic powder or 1 tsp minced garlic
• 1 tbsp Shaoxing wine
• 1/2 tsp light soy sauce
• Cubed the tofu.

Cook (20 mins)

• In a soup pot, add water, anchovies (sealed in a disposable soup pouch), marinaded meat prepared as above. Bring to boil and simmer for 10 minutes.
• Add cubed tofu and simmer for another 8-10 minutes.
• Season to taste with fish sauce or light soy sauce.