Kimchi Jigae

Bone-in Mangalitsa, whatever is available
Pork Broth, 8 cups (see Prep)
Water, about 4-6 cups (some will cook off)
Kimchi, 1 jar
Tofu, semi-hard, 1 pack
Napa Cabbage, 2 heads, blanched and torn
onion, 1 large, sliced Chinese style
garlic, 1 clove minced
green onions, 1 bunch
4 T Gochuchang
1-2 T Doenchang
1 T Miso, optional
Kale, chopped, optional to taste

Rice, steamed

In large pot, add water. Mix in Gochuchang, Doenchang, Miso. Add Pork Bones, Kimchi, and rest of ingredients. Cook on low as long as possible. Add more water if necessary. I cook this one whole day if possible and then reheat it throughout the week when desired. Serve with steamed rice.

My favorite dish when I lived in Korea.




 

Pork Broth *amounts depends on bones available and how large pot. It's simply a long, slow cook. Any Mangalitsa bones. 6-12 cups of water, enough to cover bones. Add 1 T salt. 1-2 bay leaves. Briefly chopped carrot(s). 1-2 stalks celery. Cook as long as possible over lowest heat. May add more water.