Kimchi Jjigae with Pork

Ingredients

• 8 oz pork belly, sliced 1/4 inch thick
• 2 cups well-fermented napa cabbage kimchi, chopped
• 1/2 cup kimchi brine
• 1 tbsp toasted sesame oil
• 1/2 small yellow onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sugar
• 3 cups water
• 14 oz firm tofu, sliced 1/2 inch thick
• 2 green onions, sliced
• Steamed rice, for serving

Method

1. Heat the sesame oil in a heavy pot over medium heat and cook the pork until lightly browned, about 4 minutes.
2. Add the kimchi, onion and garlic and cook 5 minutes, until the kimchi softens and smells toasty.
3. Stir in the gochugaru, gochujang, soy sauce and sugar, then add the kimchi brine and water.
4. Bring to a boil, cover and simmer 20 minutes; the pork will be well past 145°F and tender.
5. Lay the tofu on top and simmer 5 minutes more, then scatter green onions and serve bubbling with rice.

Notes