Kimchi chige

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Taste of Korea

Taste of Korea

By Young Jin Song

Published 2011

  • About

This hearty pork and kimchi dish is a rich, spicy stew bubbling with flavour and piquancy, traditionally cooked in a heavy clay bowl called a tukbaege. The slow cooking allows the flavours to mingle and create complex, enticing taste combinations.

Ingredients

  • 4 dried shiitake mushrooms, soaked in warm water for about 30 minutes
  • 150 g/5 oz firm tofu

Method

  1. When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems. Dice the tofu into cubes approximately 2 cm/¾ in square. Dice the