Leo's Kimchi Jjigae 김치찌개

500g fatty beef or pork, sliced thinly

1 onion sliced

1 tbsp soy sauce

1 cup kimchi, sliced

½ cup kimchi juice (or 1 tsp gochujang)

250ml beef stock

250ml chicken stock

1 tbsp gochujang

4 tsp gochugaru

1 tbsp sugar

1 carrot sliced

1 sticks celery, chopped

1 cup firm tofu, diced

2 tsp sesame oil

Option: shiitake mushrooms, sliced

Put onion in 2tbsp oil and cook until translucent. Then add beef/pork and sear. Add light soy sauce. When meat has darkened, add kimchi. Sauté for a few minutes and then add gochujang and gochugaru. Finally, add carrot, celery and the stock until everything is covered. Slow cook or simmer for several hours on low.