Easy Kimchi Jjigae With Spam Food

KIMCHI STEW (KIMCHI-JJIGAE)

Steps:

• Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
• Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
• Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
• Cover and cook for 10 minutes over medium high heat.
• Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
• Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.

KIMCHI JJIGAE (KIMCHI SOUP)

Steps:

• Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
• Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
• Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
• Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.