Kimchi Stew - The perfect dish for winter

I love Kimchi stew but it is too expensive to eat out hence I went to youtube to search for a good recipe and found Maangchi. She is pretty popular on Youtube and her recipes are generally very good and easy to follow. So if you are too lazy to check youtube, I have summarized everything below. My cell mates love this so much when I cooked it for after cell dinner because it is so yummy. The sourness is just right!

I believe good kimchi plays a very important role for yummy kimchi soup. I always go for Well-being or Chongga Kimchi because the sourness is just right. Chongga is much pricier though... For some reason I feel that it is easier to buy specialty ingredients in Melbourne as compared to Singapore. At the moment I only managed to find Chongga Kimchi at Star Vista korean grocery store but things there are crazy expensive :(

** note: the recipe is slightly different from her website though, so tweak according to your desire but this is how I cook usually**

Ingredients:

1.  2 cups of chopped kimchi
2. 1/2 pound of pork
3. 2 tablespoon of hot pepper paste
4. 1 teaspoon of sugar
5. 5 cups of water
6. 2 stalks of green onions
7. 1 tube of egg tofu (sliced)

You may choose silken tofu if you want to but I prefer egg tofu.
As for pork try to choose pork belly or pork shoulder so that meat will be more tender as you will be boiling the stew for pretty long. You may opt for beef if you like.

Steps

Combine ingredients 1-6 and boil for 30 minutes.

Add egg tofu and boil for another 10 minute and it is ready to serve with rice.

For army stew you may add rice cakes, ramen, egg and cheese at the end.

Enjoy and fill your hungry bellies people :)