Korean · 35 min · serves 3

Kimchi jjigae

Kept by The Bhook kitchen

Ingredients

• 300 g aged kimchi
• 200 g pork belly
• 150 g tofu
• 1 onion
• 2 spring onions
• 1 tbsp gochugaru
• 1 tsp sugar
• 500 ml water

Method

1. Fry the sliced pork until the fat renders.
2. Add the chopped kimchi with its juice, the gochugaru and sugar, and fry hard for 5 minutes.
3. Pour in the water, bring to a boil, and simmer 15 minutes.
4. Add sliced tofu and spring onion and simmer 5 minutes more.

Old, sour kimchi makes the best stew. Fresh kimchi will taste flat.