Kimchi Jjigae (Kimchi-Pork Soup)

Ingredients

• 1 tablespoon sesame oil dark
• 14 ounce water-packed extra-firm tofu drained
• 1 tablespoon garlic fresh minced
• 0.5 cup green onions diagonally sliced
• 1.5 cups kimchi with some juice) chopped
• 2 tablespoons coarsely ground korean chile (gochugaru)
• 1 pound center-cut pork loin chop bone-in
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cut bone from pork; reserve bone.
2. Cut meat across the grain into very thin slices.
3. Place pork in a medium bowl.
4. Add chile, garlic, and oil; toss well to coat.
5. Let stand at room temperature for 10 minutes.
6. Heat a large saucepan over medium-high heat.
7. Add pork mixture; saut 3 minutes or until pork is lightly browned, stirring frequently.
8. Remove pork from pan.
9. Add reserved bone and kimchi to pan; cook 2 minutes, stirring frequently.
10. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes.
11. Cut tofu into 1/2-inch-thick slices; cut slices crosswise into 3/4-inch pieces.
12. Remove bone from soup. Return pork mixture to soup.
13. Add tofu to soup; simmer 5 minutes.
14. Sprinkle with green onions.