Kimchi Jjigae

Ingredients

• 2 cups Aged Kimchi
• 150 grams Pork Belly
• 0.5 large Onion
• 200 grams Firm Tofu
• 1 tablespoon Gochugaru (Korean red pepper flakes)
• 1 teaspoon Gochujang (Korean red pepper paste)
• 2 cloves Garlic
• 2.5 cups Water or Anchovy Broth
• 2 stalks Green Onions
• 0.25 cup Kimchi Brine(optional)

Instructions

1. 1

   Slice the pork belly into bite-sized pieces and chop the kimchi into 1-inch chunks.

2. 2

   In a medium pot, sear the pork belly over medium heat until the fat begins to render.

3. 3

   Add the kimchi and cook for 5-7 minutes until it softens and becomes translucent.

4. 4

   Stir in the minced garlic, gochugaru, and gochujang, ensuring the pork and kimchi are well coated.

5. 5

   Pour in the broth and kimchi brine. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.

6. 6

   Add the sliced tofu and sliced onions. Simmer for another 5 minutes.

7. 7

   Garnish with chopped green onions and serve hot with a bowl of steamed white rice.