Korean Kimchi Jjigae

Ingredients

• Water (4 cups)
• Salt and pepper (to taste)
• Green onions (2 stalks, chopped)
• Sesame oil (1 tablespoon)
• Soy sauce (1 tablespoon)
• Gochujang (korean red pepper paste) (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 medium, sliced)
• Tofu (1 block, cubed)
• Pork belly (200g, thinly sliced)
• Kimchi (2 cups, chopped)

Instructions

1. Heat a large pot over medium heat and add the pork belly slices. Cook until browned and crispy.
2. Add the minced garlic and sliced onion to the pot. Cook until the onion is translucent.
3. Add the chopped kimchi, gochujang, soy sauce, and sesame oil. Stir well to combine.
4. Pour in the water and bring to a boil. Reduce the heat and simmer for 15 minutes.
5. Add the cubed tofu and simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions.
8. Serve hot with steamed rice.