Kimchi Jjigae
Steps
- Heat 1 tablespoon of oil in a pot over medium-high heat. Add 2 cups of chopped sour kimchi and 115g of sliced pork belly.
- Stir in 2 teaspoons of gochugaru and 1 teaspoon of minced garlic. Stir-fry for 5-7 minutes, until the kimchi softens and the pork is cooked through.
- Add ½ cup of kimchi juice and 2 cups of water. Bring to a boil and cook for 5 minutes, then cover and cook over medium heat for about 15 minutes.
- Add 170g of tofu, cut into bite-size pieces, and 2 chopped scallions. Boil for about 5 minutes and season with salt if needed.
