Saturday, March 25, 2017

MacGyvered dinner

The supplies in the fridge seemed low, but we had nearly a pound of two-week old kimchi (i.e., it was getting strongly fermented). That's a great base for kimchi jjigae, and we also had a bunch of sliced pork belly in the freezer. So I made some stock by boiling 7 dried anchovies and some green onion roots in 2 cups of chicken stock for 20 minutes. I strained the roots and the anchovies out, and added water to top the stock back up to 2 cups.

Then I added the kimchi (chopped), including the juice; 8 ounces of pork belly (sliced into bite sized bits); 3 green onions (sliced on the bias); 1 tsp. salt; 2 tsp. sugar; 2 tsp. gochugaru (Korean crushed red pepper—more bright red but less spicy than the crushed red pepper you'll find in an American grocery store); 1 Tbsp. gochujang (Korean red pepper paste); and 1 tsp. sesame oil.


I brought this all to a boil, and let it go for 10 minutes.


Next, I added half a package of firm tofu, in 1/2 inch slices that I then cut into 1x2inch rectangles, and let it all simmer for 15 minutes.


Served with rice.


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