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.Recipe1 lb chopped kimchi8oz bacon, cut into 3/4 inch slices1 onion, thinly sliced3 tbsp, doenjang or miso1/2 bunch lacinato kale, coarsely shredded1 medium purple daikon, cut into 3/4 inch cubes6 medium garlic cloves, thinly sliced1 package tofu, chopped into cubes4 scallions, thinly sliced for garnishInto a medium pot add bacon. Turn heat to medium and let bacon renderOnce fat from bacon has rendered, add onions and stir until beginning to caramelizeStir the doengjang or miso in with bacon and onions for 2-3 minutesUse kimchi brine to deglaze pot and add all but a couple ounces of kimchiOnce pot is deglazed, add garlic and 6 cups of water and bring to a simmerAdd kale, daikon, and tofu to pot and stirLet jiggae simmer for 30 to 60 minutes, until vegetables are cooked to your liking.After 30-60 minutes, remove pot from heatAdd scallions and fresh kimchiIs there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/