Ingredients:

• kimchi (200g, or 7 ounces, or a fuzz under 1 cup)
• pork (50g, or 1 and 3/4 ounces, or a quarter of a cup)
• chopped garlic (1 teaspoon, garlic powder is somewhat acceptable)
• red pepper powder (ko-chu ka-roo) (1 tablespoon, vary according to desired spiciness)
• water (225-250g, or 1 cup - more water to make it soupier)

Optional Ingredients:

• beef or tuna ('Cham-chi Kimchi Chigae') can be substituted for pork (same amount)
• green onions (30 grams, 1 ounce)
• crushed ginger (half a teaspoon or so)
• green pepper (1 pepper)
  

Directions:

1. Cut the kimchi, pork (beef), green onions, and green pepper into bite-size pieces.
2. Fry the garlic, ginger, and pork (beef) in a pan. Add a touch of oil if necessary.
3. Bring the water to a boil in a saucepan.
4. Add everything except the green onions to the boiling water and keep at a low boil for 15 minutes.
5. Add the green onions after taking off boil (just before serving).

Korean Cooking and Cuisine - Survival Korean-Restaurant - Cook Books