Spicy Korean Kimchi Jjigae with Pork

Ingredients

• 1 pound pork belly sliced into bite-sized pieces
• 2 cups fermented kimchi roughly chopped
• 1 medium onion sliced
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons gochujang (Korean chili paste)
• 3 cups water
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 cloves garlic minced
• 1 block tofu cut into cubes
• 2 stalks green onions chopped
• 1 teaspoon sesame oil

Instructions

1. 1 In a large pot, heat a teaspoon of sesame oil over medium-high heat.
2. 2 Add the sliced pork belly and cook until browned on all sides, about 5-7 minutes.
3. 3 Add the sliced onion and minced garlic, sauté for another 2 minutes until aromatic.
4. 4 Stir in the chopped kimchi, gochugaru, and gochujang, mixing well to coat the ingredients.
5. 5 Pour in the water, soy sauce, and sugar. Bring the mixture to a boil.
6. 6 Reduce the heat to medium-low and let it simmer for 25 minutes, allowing the flavors to meld.
7. 7 Add the cubed tofu and gently stir to combine. Simmer for an additional 5 minutes.
8. 8 Adjust seasoning with additional soy sauce or salt if needed.
9. 9 Garnish with chopped green onions before serving.
10. 10 Serve hot with steamed rice on the side for a complete meal.