Classic Kimchi Stew (Kimchi Jjigae)

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1. 1Step 1: Boil water in a large pot. Cut a package of sausages (8 sausages, we used Beef Franks) into ½ inch slices (don’t cut the sausages too thin!) and add to boiling water. Let the sausages boil in the water for 2-3 minutes. Remove sausages and strain water out. Set aside.
2. 2Step 2: In the same pot, heat oil over medium heat. Add in 7oz (208g) of cubed pork shoulder. Mix around until it’s just about to be fully cooked. Leave it in the pot.
3. 3Step 3: Add in 590g of napa kimchi (one large bowl size) with kimchi juices intact. Add into pot with pork. Mix.
4. 4Step 4: Then add in the following ingredients and mix: ½ Tbsp Dasida Beef Stock Powder, 1 tsp sugar, ½ Tbsp Korean Red Pepper Flakes, 1 cup kimchi juice (250g), Sausages (drained earlier).
5. 5Step 5: Add in 1 cup of water. Increase heat to medium high and wait for the stew to boil. Reduce heat to medium, and gently boil for 10 minutes.
6. 6Step 6: After 10 minutes, add in ½ Tbsp minced garlic and a handful of chopped green onions. Serve immediately with rice or reheat when ready to serve. Refrigerate any leftovers.