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

Method

1. 01
   Heat a large pot over medium-high heat and add the sesame oil.
2. 02
   Add the sliced pork belly to the pot and cook until it starts to brown, about 5 minutes.
3. 03
   Stir in the minced garlic and cook until fragrant, about 1 minute.
4. 04
   Add the chopped kimchi and gochugaru, stirring well to combine with the pork.
5. 05
   Pour in the kimchi juice and water, then bring the mixture to a boil.
6. 06
   Reduce the heat to a simmer and add the soy sauce. Let the stew simmer for 15-20 minutes.
7. 07
   Gently add the tofu cubes to the stew and let them heat through for another 5 minutes.
8. 08
   Taste and adjust seasoning if necessary. Add more soy sauce or gochugaru for additional flavor.
9. 09
   Sprinkle the sliced scallions over the stew before serving.
10. 10
    Serve hot in bowls, optionally with steamed rice on the side.