• 225g boneless pork chop
  • 400g chinese cabbage kimchee
  • 3 cups water
  • 340g tofu
  • 4 dried mushrooms, soaked in water
  • 2 green onions
  • 3 Tbsp salad oil


1. Slice pork into 0.5cm pieces. Cut Kimchee into 0.3cm lengths.
2. In a pan over medium heat, in hot oil, cook and stir pork.
3. When meat is nearly done, stir darined Kimchee. Reserve Kimchee liquid.
4. Stir in the liquid and continue to cook. Add water, bring to a boil, remove from heat.
5. In a shallow saucepan, arrange cut-up tofu, mushrooms,, and slivered green onion.
6. Add (4.) and heat.

Serves 4

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Submitted 6/13/05.
Submitted By: Natasha Thorp
Kimchee Jji Gae