Kimchi jjigae

I typically always do a vegetarian kimchi jjigae, but you can make it with pork, or fish and seafood. Here is my simple and basic recipe:

Ingredients:

1 1/2 cup of kimchi (and its juices)

2-3 tablespoons of gojijjang (red pepper paste)

1/2 teaspoon of gojujadu {red pepper flakes)

4-5 cloves of garlic, minced

1 green onion

1 package of Tofu

1 package of Enoki Mushrooms

Instructions: Put the minched garlic, chopped kimchi and its juices into a pot, and add 2 cups of water. When boiling, add the gojijjang, and simmer/boil for 25 minutes. In the meanwhile, cut the tofu into squares, and cut and clean the enoki mushrooms. Add them to the stew and stir, sprinkling the gojujadu over the tofu. Cover and simmer for another 10 minutes, and at last adding a cut green onion on top. Serve piping hot with rice!