Stewed Kimchi (Kimchi Jji Ge) - cooking recipe

Ingredients

1 lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
2 tablespoons korean red pepper paste (kochujang)
3 cups water
1 cup kim chee
1 teaspoon soy sauce
1 tablespoon korean red pepper powder (kochugaru)
2 tablespoons garlic, minced
2 green onions, sliced on the bias
1/2 lb tofu (medium or firm)
2 hot green chili peppers, chopped (optional)
salt, to taste
pepper, to taste

Preparation

Spray a medium size pot with non-stick spray and set over medium-high heat.
Add pork and saute for a minute or so.
Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
Cook for 20-30 minutes.
Add chilies, green onions, salt and pepper.
Cook for another minute.
Serve with rice.