High-Protein Kimchi Jjigae Ingredients - 3 kg pork leg meat (lean hind leg) - 3 kg kimchi (well-fermented sour kimchi is a must) - 4 onions - Green onions - 200 g minced garlic - 1 kg tofu - Fish sauce (anchovy, tuna etc) Recipe 1. Separate the pork leg into lean meat and fat. 2. chop the pork fat, and cut the lean meat into bite-sized pieces. 3. Add the pork fat and a little water to a pan, then heat over low heat to render the fat. 4. Sauté the kimchi in the rendered pork fat. Then add the pork meat, vegetables, and fish sauce, followed by enough stock to fully cover the ingredients. 5. You can use anchovy-kelp stock, water, or beef bone broth. 6. Simmer over low heat for 2 hours. 7. Let it rest for half a day. 8. The next day, add the tofu and green onions, boil for 30 minutes and season it with fish sauce then portion it out and store it in the refrigerator. Tips - Kimchi jjigae tastes even deeper and better the next day after cooking - For the best kimchi jjigae, use well-fermente...