Name: Kimchi Stew (Kimchi Jigae)
Total time: 40 min
Cuisine: Korean
Ingredients: 1 tbsp Oil; 1 Onion, thinly sliced; 3 clove Garlic, sliced; 8 oz Pork belly or shoulder, thinly sliced, 225g; 1 lb Kimchi, with juices, chopped, 450g; 1 tsp Salt; 2 tsp Sugar; 1 tbsp Korean chili flakes; 1 tbsp Gochujang, Korean red pepper paste; 3 cup Chicken stock, 700 ml, can substitute fish or beef stock; 8 oz Firm tofu, cut into 1/4-inch thick slices, 225g; 1 tsp Sesame oil; 1 Scallion, chopped

Method

3 steps. Tap one to mark it done.

Set a large pot over medium-high heat and warm the oil. Toss in the onion, garlic, and pork belly, cooking them for approximately 5 minutes so the pork gets slightly browned and the onions begin softening.
Incorporate the kimchi and sauté for 2 minutes. Next, stir in the salt, sugar, chili flakes, gochujang, and broth until well mixed. Allow the mixture to bubble, place a lid on top, and let it cook for 10 minutes.
Remove the lid and arrange the firm tofu across the surface. Cover the pot again to simmer for an additional 10 minutes. Take off the lid once more, mix in the sesame oil, then decorate with the scallion and serve straight away alongside steamed rice.

Recipe by Kaitlin on thewoksoflife.com. See the original for their notes and tips.