Kimchi Jjigae (Korean Stew)

• 2 cups aged kimchi, chopped (with juice)
• 0.5 lb pork belly or shoulder, sliced
• 1 package firm tofu, cubed
• 1/2 onion, sliced
• 1 tsp sesame oil
• 1 tbsp Korean chili flakes (gochugaru)
• 2 cloves garlic, minced

Instructions

1. 1

   In a pot, heat the sesame oil over medium heat. Add the pork belly strips and onion. Sauté for 3-5 minutes until the pork is cooked through.

2. 2

   Add the chopped kimchi and sauté for another 3-4 minutes to develop the flavor. Add the kimchi juice as well.

3. 3

   Pour in the water (or anchovy broth/rice water) and bring to a boil.

4. 4

   Stir in the gochugaru (red chili flakes), garlic, sugar, and soy sauce (or fish sauce). Reduce heat and simmer for 15-20 minutes.

5. 5

   Add the tofu cubes and sliced green onions. Simmer for 5 more minutes.

6. 6

   Taste and adjust seasoning. Serve hot with steamed rice.