STEP 1/7
First, cut the pork neck (1 handful) into large pieces, season with minced garlic (0.5), salt, and pepper (a little), and use the pork of kimchi stew as meat with thick fat.
STEP 2/7
Onions (1/3), tofu (1/4 bristles) are cut into squares, green peppers (1 piece) are cut sideways, and green peppers are added to give a slightly spicy taste.. If you don't have it, you don't have to put it in.
STEP 3/7
Kimchi (1/4 heads) should be sliced to make it easier to eat, and kimchi should be made with slightly ripe kimchi.
STEP 4/7
Put grape seed oil (2 tablespoons) in a heated pot, add kimchi, pork, and red pepper powder (1 tablespoons), stir-fry until kimchi is cooked, and stir-fry for about 2 to 3 minutes.
STEP 5/7
Pour water (4 cups) and kimchi broth (1/2 cups) and boil over high heat,
STEP 6/7
When the water boils, add tofu and onions and boil it until the kimchi is cooked, and kimchi stew tastes better the longer it boils. When boiling over high heat, simmer over low heat for a long time. To the point where the kimchi is fully cooked
STEP 7/7
When kimchi is cooked, add green pepper and boil slightly, season with salt and finish. The kimchi is so well cooked, right? As expected, kimchi jjigae is the best when you boil it for a long time.