Name: Kimchi jjigae
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 cups Kimchi; 0.8 lb Pork belly or pork shoulder; 1 Firm tofu; 1 Yellow onion; 1 bunch Green onions; 3 cloves Garlic; 1 tbsp Gochujang; 1 tbsp Gochugaru (Korean red pepper flakes); 1 tsp Doenjang (Korean soybean paste); 3 cups Low-sodium chicken broth; 2 cups Short-grain rice; 1 tbsp Soy sauce; 1 tsp Sugar; 1 tbsp Sesame oil

Kimchi jjigae

A bubbling, spicy-sour kimchi stew with pork and tofu. The Korean home-cooking cure for a cold night.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

3 cups Kimchi(refrigerated near the tofu at Walmart, or an Asian market; the older and sourer the better)
0.8 lb Pork belly or pork shoulder(or 1 can Spam)
1 Firm tofu(14–16 oz block)
1 Yellow onion
1 bunch Green onions
3 cloves Garlic
1 tbsp Gochujang(Korean red pepper paste, Asian aisle at Walmart)
1 tbsp Gochugaru (Korean red pepper flakes)(Asian market; or 1 tsp red pepper flakes plus 1 tsp paprika)
1 tsp Doenjang (Korean soybean paste)(optional, Asian market; or 1 tsp miso)
3 cups Low-sodium chicken broth(or Korean anchovy stock if the Asian market has packets)
2 cups Short-grain rice
1 tbsp Soy sauce· most people have this
1 tsp Sugar· most people have this
1 tbsp Sesame oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 40 minutes

Start the rice.
Cut the kimchi into bite-size pieces and keep 1/2 cup of its juice. Slice the pork into thin bite-size pieces, the onion into thick slices, and the tofu into 1/2-inch slabs.
Heat the sesame oil in a medium pot over medium-high. Cook the pork for 4 minutes until it starts to brown and give up its fat.
Add the kimchi and sugar and stir-fry 5 minutes, until the kimchi softens and smells toasty. Stir in the minced garlic, gochujang, gochugaru and doenjang for 1 minute.
Pour in the broth and kimchi juice, add the onion, and bring to a boil. Turn down to a lively simmer, cover, and cook 15 minutes.
Taste and add the soy sauce if it needs salt. Lay the tofu on top and simmer 5 more minutes until it is heated through.
Scatter sliced green onions over and bring the pot to the table still bubbling. Eat with the rice.

Amounts are on the list above — they change with the number of people; the steps do not.