Kimchi jjigae with pork and tofu

Ingredients

For 1 serving

• Kimchi150 g
• Pork loin90 g
• Tofu120 g
• Onion50 g
• Gochujang1 teaspoon
• Garlic1 clove
• Vegetable broth300 ml
• Sesame oil1 teaspoon
• Spring onions1
• White rice60 g
• Saltto taste

Contains: gluten, shellfish, soy, fish, sesame, celery,

In season: October – March

Method

1. Rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile cut the pork loin into thin strips, peel and slice the onion and garlic, cut the kimchi into pieces of about 2 cm and the tofu into cubes of about 2 cm.
3. Heat the sesame oil in a saucepan over medium heat and fry the pork, onion and garlic for 3 minutes, until the meat is no longer pink and the onion softens.
4. Add the kimchi and gochujang and cook for 3 minutes, stirring, until the kimchi softens and smells fragrant.
5. Pour in the vegetable stock, add the tofu and simmer for 12 minutes over medium-low heat, until the broth turns deep red and full-flavoured.
6. Trim and slice the spring onion; finish the stew with it and serve piping hot with the rice.