Korean Kimchi Jjigae with Pork Belly

Ingredients

• 1 pound pork belly sliced into bite-sized pieces
• 2 cups kimchi chopped
• 1 cup kimchi juice
• 4 cups water
• 1 block tofu cut into cubes
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1 bunch scallions sliced

Instructions

1. 1 Heat a large pot over medium-high heat and add the sesame oil.
2. 2 Add the sliced pork belly to the pot and cook until it starts to brown, about 5 minutes.
3. 3 Stir in the minced garlic and cook until fragrant, about 1 minute.
4. 4 Add the chopped kimchi and gochugaru, stirring well to combine with the pork.
5. 5 Pour in the kimchi juice and water, then bring the mixture to a boil.
6. 6 Reduce the heat to a simmer and add the soy sauce. Let the stew simmer for 15-20 minutes.
7. 7 Gently add the tofu cubes to the stew and let them heat through for another 5 minutes.
8. 8 Taste and adjust seasoning if necessary. Add more soy sauce or gochugaru for additional flavor.
9. 9 Sprinkle the sliced scallions over the stew before serving.
10. 10 Serve hot in bowls, optionally with steamed rice on the side.