Kimchi jigae

http://koreanfood.about.com/od/soupsandstews/r/Kimchichigae.htm

Ingredients: (serves 4)

• 3/4 lb beef, pork, or canned tuna*, thinly sliced
• 1 Tbsp sesame oil
• 2 cups kimchi (the kind made with Napa cabbage), roughly chopped
• 1/2 onion, chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp kochujang
• 1 Tbsp kochukaru

Preparation:
1. If using beef or pork, saute in 1/2 Tbsp sesame oil in soup pot for a few minutes. If using pork, you can halve or omit the oil at this point.
2. Add kimchi to pot and stir-fry for about five minutes.
3. Add remaining oil, onion, garlic, kochujang, and kochukaru, mixing to combine.
4. Pour water into the pot and bring to a boil.
5. Reduce heat to simmer.
6. Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end