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

Method

1. 01
   In a large pot, heat a teaspoon of sesame oil over medium-high heat.
2. 02
   Add the sliced pork belly and cook until browned on all sides, about 5-7 minutes.
3. 03
   Add the sliced onion and minced garlic, sauté for another 2 minutes until aromatic.
4. 04
   Stir in the chopped kimchi, gochugaru, and gochujang, mixing well to coat the ingredients.
5. 05
   Pour in the water, soy sauce, and sugar. Bring the mixture to a boil.
6. 06
   Reduce the heat to medium-low and let it simmer for 25 minutes, allowing the flavors to meld.
7. 07
   Add the cubed tofu and gently stir to combine. Simmer for an additional 5 minutes.
8. 08
   Adjust seasoning with additional soy sauce or salt if needed.
9. 09
   Garnish with chopped green onions before serving.
10. 10
    Serve hot with steamed rice on the side for a complete meal.