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Kimchi jjigae

Ingredients​

  • 120-200 g pork belly, sliced
  • water: 380ml (1.5 cups) or anchovy/chicken stock
  • sliced very fermented kimchi: 150g
  • garlic, grated: 30g (3 cloves)
  • spring onions: 30g (2 stalks)
  • onion, sliced: 100g (1 small)
  • gochujang: 1 tbsp
  • chilli powder (gochugaru): 1-2 tsp / 30g
  • soy sauce: 1 tsp
  • fish sauce: 1 tbsp
  • tofu, soft: 100g
  • sesame oil: 1 tsp

Instructions​

  1. Heat a pot over medium heat and add the pork belly. Cook until lightly browned.
  2. Add the kimchi and stir-fry for 2-3 minutes.
  3. Add the gochugaru, and soy sauce. Mix well.
  4. Pour in the water or anchovy/chicken stock and bring to a boil.
  5. Reduce the heat to a simmer and add the tofu and onion.
  6. Cook for 15-20 minutes until the flavors meld together.
  7. Drizzle with sesame oil and garnish with green onions before serving.