Set out a scale and the equipment for Kimchi jjigae. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh kimchi, pork tenderloin, firm tofu, gochugaru, garlic, scallion, low-sodium chicken broth, toasted sesame oil, gochujang, kosher salt. Kimchi jjigae is cooked in Seoul as its own plate, not as a copy of a restaurant menu. Simmer sour kimchi with pork and tofu until the broth turns red and the cabbage is soft. Amounts are for 4 from foods this library can count.
