Eonam Teacher's Recipe: A Recipe You'll Use for a Lifetime! [Lifetime Kimchi Jjigae]

Slice the onion, chop the green onion, and slice the tofu into 0.5cm thick pieces.

Preheat a stainless steel pot over medium heat for 3 minutes with the lid on. Add a swirl of cooking oil, then add the pork shoulder and stir-fry until golden brown.

When the fat renders from the pork, add minced garlic and salted shrimp and continue to stir-fry. Then, push the ingredients to one side, add soy sauce to the empty space, let it sizzle, and mix everything together.

Reduce the heat to low, add red pepper flakes, then turn off the heat. Stir-fry in the residual heat to create chili oil.

Add water and turn the heat to high. Add the sliced onion, chopped green onion, kimchi (cut with scissors), and kimchi juice. Bring to a boil.

Once boiling, add coarse salt, reduce the heat to medium, cover with a lid, and simmer for 30-40 minutes.

After simmering, add vinegar for extra flavor. Add the sliced tofu and boil for a few more minutes until the tofu is heated through.