Kimchi Chigae ( Spicy Fermented Cabbage Stew )

Since i made kimchi about 2 weeks ago , i’ve been trying all kinds of korean dish that uses kimchi as its base . One of them is this , kimchi stew . A little bit nervous at first since truthfully i don’t really like kimchi itself , but i like kimchijeon ( kimchi pancake ) , so why not trying kimchi stew . Add some meat in there , and water , which might be the reason why it’s not as sour and strong , but it has a very delicious broth !!

You need :

2 1/2 cups of chopped kimchi ( or bite size kimchi )

1/2 lb of bacon , sliced thin

1 small onion

1 green onion

2 tbsp. of sugar

1 heaping tbsp. of red pepper paste ( gochujang )

4 cups of water

sesame oil

soft tofu

eggs

In a skillet add all ingredients together except the sesame oil , tofu and egg . Boil about 25 minutes , with first10 minutes under high heat then turn it down to low heat , once it’s done . Add the tofu , cook for 5 minutes and add the eggs to poach . Sprinkle with sesame oil right before serving .