Wendell's Kimchi Jjigae

Wendell followed a Times Cooking recipe to make this.  It was very meaty and very ono.  Landon's coworkers scored some of the leftovers.

INGREDIENTS

Yield: 4 servings

• 1pound boneless pork shoulder
• 1(3-inch) piece fresh ginger, scrubbed and thickly sliced lengthwise
• Salt
• 2packed cups coarsely chopped ripe white kimchi (about 1 pound), plus any accumulated juices
• 1medium yellow onion, halved and thinly sliced
• 4garlic cloves, crushed and coarsely chopped
• Fish sauce, to taste (optional)
• 2scallions, thinly sliced at an angle
• Cooked white rice, for serving
• 
  

  PREPARATION

  1. Step 1

     In a large pot or Dutch oven, combine the pork, ginger and 3 cups of cold water. Season with salt. Bring to a boil over high, then reduce the heat to a simmer, cover and cook until the pork is tender and almost falling apart, about 2 hours. You should have about 2 cups of pork broth in the pot; add more water if you don’t.

  2. Step 2

     Stir in the kimchi, onion and garlic and continue simmering until the kimchi is very tender and the pork is absolutely falling apart, about 1 more hour. Taste the broth for seasoning, adding fish sauce as desired; otherwise season with more salt.

  3. Step 3

     Right before serving, garnish the top of the stew with the scallions, break the meat up and serve with the rice.