Kimchi jjigae | Gourmet Traveller

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