Dwaejigogi Kimchijjigae (Pork and Kimchi Stew)


200 g pork (shoulder loin)
1 tbsp refined rice wine
ground pepper
2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, if you have a relatively fresh kimchi you can add a tablespoon of vinegar to the kimchi and this will enhance the flavour.)
1/4 onion
1/3 tofu
1/2 stalk of a spring onion
2 shiitake mushrooms
1 green chili
150 ml water

For the Sauce
Mix  together:

2 tsp Korean chili powder
1 tsp Gochujang
2 tsp soy sauce
1/4 tsp minced garlic
2 sprinkles ground pepper


1. Rinse the meat in running cold water.
2. Marinade the meat with the refined rice wine and ground pepper. (for 15 minutes)
3. Thin slice the mushrooms, onion and spring onion.
4. Cut the tofu into medium size cubes.
5. Make a long cut in the middle of the chili and remove the seeds if you prefer  non-spicy food  Then thin slice it.


1. Pre heat the wok then add some vegetable oil.
2. Add the Kimchi and stir it until it is cooked.
3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.
4. Bring the pot to the boil on high heat
5. Add the chili and spring onion just before completing the cooking..
6. Serve.