Kimchi Jigae Recipe – Kimchi Stew Ingredients 6-8 dried kelp squares 8-10 dried Korean anchovies (heads and guts removed) 1/2 cup thinly sliced radish 1 onion, thinly sliced 3 cups water 2 lbs pork ribs/bones 4 ounces thinly sliced pork loin 4 cups ripe kimchi, sliced (with juices) 3 green onion stalks, chopped 1 tsp salt 1 tbsp sesame oil 1/2-1 tsp gochugaru (Korean red pepper flakes) 1 tsp gochujang (Korean red pepper paste) 1 cup thinly sliced rice cakes* optional green pepper* optional Directions Add kelp, anchovies, radish, and onion to a medium pot. Add 3 cups of water and bring to a boil over high heat, then reduce to a simmer for 25 minutes. Strain, and reserve the broth. To a large skillet, add pork ribs/bones and cover with kimchi and then pork loin. Top with green onion. Add reserved broth. Bring pork and kimchi mixture to a boil on medium high heat. Add 1 tsp salt, 1 tbsp sesame oil, gochugaru, and gochujang. Cook for 30 minutes, then taste to adjust for additional seasoning (if necessary). Add rice cakes (if using), green pepper, and green onion for garnish. Serve with rice. ENJOY!!