About the Recipe
The Koreans call this dish "jigjae" which means "army stew." It originated during the Korean war when the US Army provided a lot of food for the starving population of South Korea. So this dish would provide protein in the form of things you wouldn't associate with Korea - spam, hotdog sausages and the like. My recipe uses a little pork shoulder steak for flavour but it's the kimchi that's the key to the taste, so if you wan something meat free, you can just proceed to make this without the pork
Ingredients
1 onion
1/2 leek
1 pork shoulder steak
400g firm tofu
200g kimchi
1/2 tbsp sesame oil
1 tsp garlic paste
500ml water
2 tsp vegetable stock powder
1 tsp soy sauce
1 tsp Korean chilli paste (gochujang), optional
Preparation
halve the onion and slice thinly
thinly slice the leek diagonally
halve the tofu lengthways and cut into 1 cm slices
halve the pork steak lengthways and slice thinly
heat the sesame oil in a pan, add the pork, garlic paste & onion
and stir fry for 1 min
add the water, vegetable stock , soy sauce, kimchi & leek and bring to the boil & cook for 5-7 mins
then add the chilli paste, tofu and cook for a further 5 mins
add the eggs and simmer until they are cooked but still very soft
serve with a bowl of rice