On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 1:31 before starting the episode.

Recipe

• 1 lb chopped kimchi
• 8oz bacon, cut into 3/4 inch slices
• 1 onion, thinly sliced
• 3 tbsp, doenjang or miso
• 1/2 bunch lacinato kale, coarsely shredded
• 1 medium purple daikon, cut into 3/4 inch cubes
• 6 medium garlic cloves, thinly sliced
• 1 package tofu, chopped into cubes
• 4 scallions, thinly sliced for garnish

1. Into a medium pot add bacon. Turn heat to medium and let bacon render
2. Once fat from bacon has rendered, add onions and stir until beginning to caramelize
3. Stir the doengjang or miso in with bacon and onions for 2-3 minutes
4. Use kimchi brine to deglaze pot and add all but a couple ounces of kimchi
5. Once pot is deglazed, add garlic and 6 cups of water and bring to a simmer
6. Add kale, daikon, and tofu to pot and stir
7. Let jiggae simmer for 30 to 60 minutes, until vegetables are cooked to your liking.
8. After 30-60 minutes, remove pot from heat
9. Add scallions and fresh kimchi

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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/