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1
Add sesame oil to a hot earthenware bowl and fry the kimchi and garlic.
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2
Be careful not to burn it!
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3
Add hot water after you're able to smell the sesame oil and kimchi cooking.
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4
Add the tofu.
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5
Breaking up into smaller pieces by squeezing it with your hand will give it a better flavor.
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6
Add a heaping tablespoon of Korean miso (or Japanese miso) and gochujang one at a time and then any extra seasonings ().
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7
Boil gently and sample to check the flavor.
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8
Proceed to the next step if it's ok. Add Korean red hot pepper to make spicier, or some raw egg to make it milder.
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9
Finally, add bean sprouts and quickly bring to a boil.
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10
Bon Appetit!
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11
It goes great with beer.
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12
Here's what I made on November 9, 2010: using pork, king oyster mushroom, scallions, tofu, egg, and natto (fermented soy beans).
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13
The strong sour taste of the kimchi matches well with the earthenware bowls.
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14
I highly recommend using proper Korean-style kimchi as opposed to other kinds.
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15
Here's what I made on Feb 23, 2011: with tofu, bean sprouts, kimchi, pork, and egg.
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16
I slipped in a little Korean red hot pepper at the end as well.
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17
This time I added natto to the recipe.
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18
Natto jjigae is really good!
