Korean Kim Chi Stew: Gettin Jjigae with it.

More goodness from our favorite guest blogger, Michelle Auerbach:

Ok, so my husband seems to have had a parting of the ways with the owner of the local Korean restaurant. I don’t usually think of Korean food and fisticuffs in the same sentence, but let’s say we got awfully close.  He was defending my honor. It involved appetizers. Long story. The problem is I love Korean Food, and though the restaurant where I live is a pale imitation of Steve’s Lunch in Ann Arbor, Michigan where I cut my teeth on Bibimbop with tofu, it was what we had. Well, no longer. So I have been exploring the world of Korean food via cookbooks and the internet. This is a little recipe I cobbled together from several that involved pork and a few other things I don’t eat. It tastes like the best Korean restaurant food without the threat of violence.
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  • 1 Tbsp sesame oil
  • three small potatoes cubed in a large dice (You can use carrots, zucchini, and greens too if you want)
  • 2 cups kimchi (the kind made with Napa cabbage), roughly chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp kochujang (this is Korean chili paste that you can get at Asian groceries. It’s not essential, but it helps.)
  • 1 Tbsp kochukaru (this is a Korean chili flake powder. You can substitute chili flakes for it.)
  • 1 Tbsp soy sauce
  • 3 cups of water
  • 1 block of tofu, cubed
  • 2 scallions, chopped
  1. Saute the kimchi in the sesame oil till it smells crispy, just about three minutes.  Add the potatoes, the onion, the kochujang, kochukaru, and the soy sauce. Mix till combined.  
  2. Add the water and bring to a boil. Let it simmer for about 15 minutes. Add the tofu. Cook until the potatoes are soft. 
  3. Serve with the scallion on top. You can serve over rice, quinoa, or just eat it with a spoon. For condiments you can use more sesame sauce, more soy sauce, or sriricha. 
 
Enjoy in the peace and comfort of your own house.
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