Kimchi Jjigae (Kimchi Stew)

Ingredients

• 2 cups Kimchi, aged
• about 225 g Pork belly, sliced
• 1 block Tofu, firm, cubed
• 1/2 medium Onion, sliced
• 2 cloves Garlic, minced
• 1 tablespoon Gochujang (Korean red pepper paste)
• 1 teaspoon Gochugaru (Korean red pepper flakes)
• 1 tablespoon Soy sauce (tamari for gluten-free)
• 4 cups Water
• 2 stalks Green onions, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a pot, sauté pork belly until lightly browned.
2. 2Add kimchi, onion, and garlic. Sauté for a few minutes.
3. 3Add gochujang, gochugaru, gluten-free soy sauce, and water. Bring to a boil.
4. 4Reduce heat and simmer for 20 minutes.
5. 5Add tofu and simmer for another 5 minutes.
6. 6Garnish with green onions and serve hot with rice.

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