Brisket Kimchi Jjiggae

Kimchi Jjiggae is a Korean kimchi stew, that is probably one of the most satisfying stews ever. It is spicy, sour, packed with veggies and is super simple to make.

Note: This recipe serves two people. Feel free to double or triple the recipe to your liking.

Ingredients:

• 1- 1 1/2 cups of kimchi (with about 1/4 cup of kimchi brine)

• 2 cups of water or chicken stock

• 1 medium yellow or white onion; cut into big chunks

• 2 tsp of gochugaru (Korean hot pepper flakes)

• 1 tbsp of gochujang (Koren hot pepper paste)

• 2 tsp of white sugar

• 1/2 of a package of firm tofu; cut into cubes

• 1 cup of cooked (leftover) brisket; cut into cubes

• Optional: 1/2 cup of zucchini; diced

• 3 green onions; greens and whites separated

• 1 tsp of vegetable oil

Heat up your oil and add your onions and the whites of your green onions into a pot. Cook off your onions for a few minutes. Add in the kimchi and brine to the onions. Add the sugar, gochugaru and gochujang and mix well.

Pour the stock or water over the contents of the pot, add the zucchini and cover. Cook on medium heat for about 10 minutes.

Uncover the pot, mix the ingredients and add your tofu and brisket.

Cook for another 10-15 minutes on a medium heat and serve right away with rice. Top with the green part of the green onions.