Kimchi Jjigae

🔥 Prep

• Chop the 2 cup kimchi into bite-sized pieces.
• Drain the 200 g tofu and cut it into 2‑cm cubes.
• Slice the 100 g pork belly into thin strips, about 0.5 cm thick.
• Peel and mince the 1 tbsp garlic.
• Measure out 1 tbsp gochugaru and set aside.

🔥 Cook

• 1. Heat a pot over medium heat and add the pork belly slices, sauté for 3 minutes until lightly browned.
• 2. Continue to sauté the chopped kimchi over medium heat for 2 minutes, stirring to combine.
• 3. Pour in the 3 cup water, bring to a boil over high heat, then reduce to medium-low heat and simmer for 5 minutes.
• 4. Stir in the minced garlic and 1 tbsp gochugaru, cook for 1 minute over medium heat to release aroma.
• 5. Add the tofu cubes, gently stir, and simmer for 4 minutes over low heat until heated through.
• 6. Turn off the heat and let the stew sit for 1 minute before serving hot.

🔥 Serve

• Ladle the hot kimchi jjigae into individual stone bowls (ttukbaegi) or deep bowls.
• Serve with a bowl of steamed short‑grain rice and optionally a side of sliced fresh cucumbers or lettuce wraps.
• Garnish with chopped green onions or a drizzle of sesame oil if desired.