Korean Pork and Kimchi Stew (Jjigae)

Makes 6 servings

1 cup boiling water, plus 5 cups cold water

½ ounce dried shiitake mushrooms, brushed clean

6 scallions, white parts finely chopped, green parts thinly sliced on a bias, reserved separately

3 garlic cloves, smashed

1 tablespoon toasted sesame oil

1 tablespoon soy sauce 16-ounce container napa cabbage kimchi, drained (¼ cup liquid reserved) and coarsely chopped

4 teaspoons gochujang

1 pound baby back ribs, separated into individual ribs

12 ounces medium-firm or firm tofu, drained and cut into ¾-inch cubes

2 teaspoons white sugar

Instructions: In a small bowl, combine the boiling water and mushrooms. Let sit for 30 minutes

Drain the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the caps. In a large Dutch oven over medium-high heat, combine the scallion whites, garlic, sesame oil and soy sauce. Cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in half of the kimchi, sliced mushrooms and the gochujang. Add the cold water, the mushroom’s soaking liquid, the ribs and ¼ cup kimchi liquid and bring to a boil.

Cover, leaving the lid slightly ajar, reduce the heat to medium-low and cook until rib meat is easily pierced with a knife, about 50 minutes, adjusting the heat to maintain a lively simmer.

Remove the pot from the heat. Using tongs, transfer the ribs to a plate and let rest until cool enough to handle, about 15 minutes.

Shred the meat into bitesize pieces, discarding the bones and cartilage.

Add the meat to the stew along with the tofu, scallion greens, sugar and remaining kimchi. Bring to a simmer over medium heat and cook for 5 minutes.