It's time to share one of my ultimate favorite meals:

Kimchi Jjigae

Otherwise known as Kimchi Soup or Stew.

Now, I've probably bastardized an authentic recipe but I'm going to share how I put this particular dish together. As a longtime cook, my definition of "soup" or "stew" boils down to "throw some stuff in a pot and let it simmer."

Meredith's bastardized version of Korean Kimchi Soup

Ingredients

• 14 oz. kimchi
• .5 to 1 lbs. thinly sliced beef (or cubed) your preference
• 1 heaping TBSP red hot pepper paste
• 1 TBSP minced garlic
• 2 TBSP soy sauce
• 1/8 tsp. ginger powder ^{(replace with shaved ginger if you have it)}
• 1/4 tsp. crushed black pepper
• water (see note below)
• 1 package firm tofu (cubed)
• 1 large zucchini
  

Directions

In a medium to large sized pot add all of the ingredients except for the tofu and zucchini. Mix well and cover. Set stove top to medium-low temperature. Let simmer for approximately 30 minutes, stirring occasionally.

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Note about how much water to add My mother and I debate about the right amount of water to make kimchi jjigae.

I like it soupy because I pour it over a bowl of rice. She likes it thicker, like a stew and eats it with her rice on the side.

For the sake of this recipe, I will tell you that after I emptied the kimchi jar, I added 3 jars of water or 42 oz.

If you like it thicker, like stew, use less water!
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When the meat looks almost done, add cubed tofu and sliced zucchini.

Cover and let simmer until the zucchini is to the consistency you like.

Remember, the longer you let it simmer, the softer the zucchini becomes.

This recipe makes about 4-6 servings

Aw, man! My bad

I ate it before I could take a selfie so I'll have to leave you with a snapchat filter being goofy. :stuck_out_tongue_winking_eye:

Since I'm the only one who eats it, I have a lot of leftovers and eat for lunch and dinner until it's gone. So yummy!

#foodchallenge

If you are not familiar with #foodchallenge, please visit @ksolymosi's page and see all the wonderful dishes that people are submitting throughout the week.

This is my submission into #globalsaturday