How to Make Kimchi Jjigae

1. 1

   Cut the kimchi to your desired size, about 2 cups from a quarter napa cabbage.

2. 2

   Prepare pork shoulder, about 4 to 6 ounces.

3. 3

   Heat oil in a pot, add pork and kimchi, and sauté together until the kimchi is translucent.

4. 4

   Add gochugaru to taste or omit if preferred.

5. 5

   Add kimchi juice and rice water to the pot, bring to a boil, then cover and simmer for 15 minutes.

6. 6

   Cut and add additional ingredients like garlic and scallion towards the end of boiling. Boil for another 5 minutes.

7. 7

   Taste and adjust seasoning with options like salt, soup soy sauce, fish sauce, or salty shrimp.

8. 8

   Ensure tofu is softened and dish is ready to serve.