Ingredients:
- 2 cups chopped kimchi
- 1/2 pound pork belly, sliced
- 1 block tofu, cut into small cubes
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 6 cups water or broth
- Salt and pepper to taste
- 2 green onions, sliced
- Sesame oil for serving
Instructions:
- In a pot or dutch oven, cook the pork belly over medium heat until browned and crispy. Remove from the pot and set aside.
- In the same pot, add the onion and garlic and cook until the onion is translucent.
- Add the kimchi, gochugaru, gochujang, and soy sauce, and stir well.
- Pour in the water or broth and bring to a boil.
- Reduce the heat and let the stew simmer for about 20 minutes, or until the kimchi is softened and the flavors are well combined.
- Add the tofu and cooked pork belly to the pot, and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and a drizzle of sesame oil before serving.
Enjoy your delicious and spicy Kimchi jjigae!
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