Fig Jam and Lime Cordial

I adore Korean Kimchi Sundube Jiggae (Kimchi Stew with Pork and Tofu), especially when I get to make it from fridge leftovers!

The one we made last week used up about-to-expire tofu, a pork fillet that we’d defrosted but not used the night before, some seriously ripe kimchi, and the last of our spring onions.

Best of all, I was able to cook it in my ttukbaegi clay pot…

The recipe I use comes from Maangchi’s website – there’s a video as well. Definitely worth a try if you like hot Korean comfort food! ♥