Spicy Kimchi Stew (Kimchi Jjigae)

Ingredients

Pork belly

1 pound, diced

Kimchi

2 cups, chopped

Tofu

1 block (14 oz), firm, cut into cubes

Onion

1, sliced

Garlic

4 cloves, minced

Green onions

2, chopped (for garnish)

Chicken or vegetable broth

4 cups

Gochujang (Korean red pepper paste)

2 tablespoons

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Sugar

1 teaspoon

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot over medium heat, add the diced pork belly. Cook for about 5-7 minutes, or until browned and crispy.
2. Add the sliced onion and minced garlic to the pot, and sauté for 2-3 minutes until the onion is softened and fragrant.
3. Stir in the chopped kimchi, gochujang, soy sauce, sesame oil, and sugar. Mix well and let it cook for another 2 minutes to bring out the flavors.
4. Pour in the chicken or vegetable broth, stirring to combine all the ingredients. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
6. After simmering, gently add the cubed tofu to the pot and continue to simmer for an additional 5 minutes.
7. Season the stew with salt and pepper to taste. Adjust the spice level by adding more gochujang if desired.
8. Serve hot, garnished with chopped green onions. Enjoy with a bowl of steamed rice for a complete meal!