Kimchi Jjigae

🧺 Ingredients

• 2 cups very sour kimchi + 1/2 cup kimchi juice
• 150 g pork belly, in thick pieces
• 1/2 block firm tofu, thick slices
• 1 tbsp gochugaru, 1 tsp sugar, 2 cups water (or rice water)
• Scallions, half an onion

👩‍🍳 Steps

1. 1

   Sear the pork belly in the pot until its fat renders.

2. 2

   Add kimchi and fry 3 minutes — fried kimchi is the flavor engine.

3. 3

   Pour in water and kimchi juice, add gochugaru and sugar, boil hard 10 minutes.

4. 4

   Slide in tofu and onion for the last 5 minutes.

5. 5

   Scallions on top. Serve violently bubbling, with rice standing by.