Kongbiji jjigae

Method

1. 1 Sauté sliced pork with sesame oil and garlic until cooked through.
2. 2 Add the chopped kimchi and stir-fry for 5 minutes until it is soft and fragrant.
3. 3 Add just enough water to cover the ingredients, bring to a boil, then reduce the heat.
4. 4 Add the soybean pulp, stir gently, and simmer for 12 minutes, being careful not to let it boil over.
5. 5 Season with soy sauce and chili powder, sprinkle with chopped scallions, and serve hot with rice.

With an appliance

• Oven 40 min

  Substitute step 4: Add the soybean pulp to the kimchi pot, partially cover, and cook on the middle rack of the oven at 160 degrees for 15 minutes, stirring once at the 8th minute. Gentle heat prevents the mixture from sticking to the bottom or boiling over.