Kimchi Jjigae

김치찌개 · Kimchi-jjigae

Ingredients12

• well-fermented napa cabbage kimchi400 g
• pork belly200 g
• firm tofu300 g
• onion1
• green onions3
• garlic4 cloves
• gochugaru1 tbsp
• gochujang1 tbsp
• soy sauce1 tbsp
• sesame oil1 tbsp
• water500 ml
• sugar1 tsp

Method

1. Slice the pork belly into bite-size pieces and cut the kimchi into strips, reserving any kimchi juice.
2. Heat the sesame oil in a pot, add the pork, and cook until the fat renders and the edges brown.
3. Add the kimchi and kimchi juice and stir-fry for a few minutes until fragrant.
4. Stir in the gochugaru, gochujang, minced garlic, soy sauce, and sugar, then pour in the water.
5. Bring to a boil, then simmer for about 15 minutes until the pork is tender and the broth is red and savory.
6. Add the onion wedges and tofu cut into thick slices, and simmer for another 8 minutes.
7. Scatter sliced green onions on top, simmer briefly, and serve hot with rice.