Kimchi Jigae (Cabbage Kimchi Soup)

INGREDIENTS:
1/2 teaspoon Korean sesame oil	1 cup cabbage pickle (Kimchi)	1 garlic clove, crushed
1/4 pound boneless pork, sliced thin	3 cups water	1 scallion, cut into 3-inch pieces
1 firm chinese soybean curd, cut into 9 cubes	6-8 small clams, optional but recommended

1	Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for 1/2 minute. Add the garlic and pork and continue to fry as the meat changes color.
2	Now add the water, bring to a boil, and cook for 10 minutes. Add the scallion, bean curd, and clams if used, and simmer over low heat for 10 minutes more.
3	Serve warm with rice.

WHEEEEEEEEEEEEEEEEEEEEEEEEEEE!!!!

This is what me and mom gonna whip up for the class gathering on the coming saturday!!!
oh my love,
oh my kimchi soup!
here I come!!!!!!!!!!!!!!!!!!!!!~

I will grant you my fullest attention.
Explore you.
Understand you inside out and beyond.
Then, under my anticipation and blessing, shall you be reborn~
into the best of best cuisines...
on the honoured table of Meyer's Place.

And then...

we will devour...~






YADA!!!!!!!!!!!!!!!!