kimchi jiggae 2.0 with bacon

ingredients
all
1/2 lb bacon
1 half onion
large dice
4 stalks green onions
white bottom stalks diced small, green tops separated and sliced into 1" sticks
2 cups daikon
diced
3 cloves garlic
sliced fine
1 whole jalapeno
optional, sliced into thin rounds
3 cups kimchi
chopped, aged enough to be sour
4 cups broth
ramen or chicken broth, enough to cover everything, could also replace or supplement with water
kimchi juice
1 slice american cheese
optional
1/4 tsp fish sauce
optional
1 whole tomato
optional, medium in size, sliced into thin wedges
1 tsp sesame oil
steamed brown rice
korean seasoned nori
cookware
This was the perfect meal for us to eat on a cold and rainy Sunday night in November. This recipe is a variation of our first jiggae recipe from a few years ago.
1
Kick off the rice cooker. Wash and prep all the veggies.
2
Cut the bacon into 1-inch pieces. Cook until crisp in the dutch oven.
3
Add the onion and the white part of the green onions (reserve the green tops for later) to the pot and saute In the rendered bacon fat.
4
Add the daikon and garlic after a few minutes. Also add the jalapeno if using.
5
Increase the heat and add the kimchi. Saute until the kimchi is warmed through and slightly softened.
6
Add liquid - broth and any kimchi juice - and bring to boil, then reduce heat and simmer with lid ajar for at least 15 minutes.
7
Add the American cheese. Stir in until melted then taste the soup. Season with fish sauce if needed.
8
Add the tomatoes. Stir gently to warm.
9
Serve the jiggae into bowls. Drizzle each bowl with sesame oil and garnish with the green onion tops.
10
Serve immediately and serve with a side of steamed rice and squares of Korean seaweed.