Korean Kimchi Jjigae

Ingredients

Water

4 cups

Salt

to taste

Black pepper

to taste

Green onions

2, chopped (for garnish)

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Gochujang (Korean red pepper paste)

2 tablespoons

Garlic

4 cloves, minced

Onion

1 large, sliced

Tofu

1 block (14 oz), firm, cubed

Pork belly

1 pound, sliced into thin strips

Kimchi

2 cups, chopped (preferably well-fermented)

Instructions

1. Heat a large pot over medium heat and add the pork belly slices. Cook until browned and crispy, about 5-7 minutes.
2. Add the minced garlic and sliced onion to the pot. Sauté until the onion is translucent, approximately 3-4 minutes.
3. Stir in the chopped kimchi, gochujang, soy sauce, and sesame oil. Mix well to combine the flavors.
4. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
5. Add the cubed tofu to the pot and continue to simmer for an additional 5 minutes.
6. Season with salt and pepper to taste, adjusting the seasoning as desired.
7. Garnish with chopped green onions before serving.
8. Serve hot with a bowl of steamed rice to soak up the delicious broth.