Kimchi jjigae

Name: Kimchi jjigae
Total time: 290 min
Ingredients: 2 tbsp vegetable oil; 650 gm pork shoulder, cut into 3cm pieces; 1 onion, coarsely chopped; 2 garlic cloves, finely chopped; 400 gm canned whole peeled tomatoes, crushed; 600 gm cleaned calamari, cut into rings; 400 gm firm tofu, cut into squares; 2 spring onions, thinly sliced; To serve: steamed rice; To serve: flowering garlic stems (optional; see note) and julienned leek; Cabbage kimchi; 900 gm Chinese cabbage, coarsely chopped (about ½ large); 7 gm ginger (about 1.5cm piece), finely grated; 1 garlic clove, finely chopped; ½ bunch garlic chives, coarsely chopped; 2 tsp sea salt flakes; 30 gm Korean chilli powder (see note) (¼ cup); Pork stock; 1 kg pork bones; 200 gm piece of bacon or 1 ham bone

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Australian Gourmet Traveller recipe for kimchi jjigae, Korean pork stew.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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