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Ingredients

• 3/4 lb beef, pork, or canned tuna*, thinly sliced
• 1 Tbsp sesame oil
• 2 cups kimchi (the kind made with Napa cabbage), roughly chopped
• 1/2 onion, chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp kochujang
• 1 Tbsp kochukaru
• 1 Tbsp soy sauce
• 3 cups of water
• 1/2 block of tofu, cubed
• 2 scallions, chopped

Description

This Spicy Kimchi Stew Is Served Bubbling Hot And Makes Good Use Of Leftover Or Older Kimchi. Fiery Hot, Hearty, And Full Of Flavor, Kimchichigae Is Great For Cold Winter Days But Koreans Can Eat It Anytime, Anywhere.

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