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Kimchi Jjigae

Ingredients
3/4 lbs pork belly(sliced)
Salt to taste
1/2 onion(sliced)
3 scallions(whites for cooking and green for garnish)
1 lbs well-fermented kimchi
1/4 cup kimchi juice
4.5 cups dashi stock
1/2 container soft tofu
Sauce
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp gochugaru flakes
1 tbsp gochugaru powder
2 tsp sugar
3 cloves garlic(grated)
1/2 inch knob ginger(grated)
Instructions
1. Prep and slice onions, scallions, kimchi, and pork belly.
2. Combine sauce ingredients in a bowl.
3. In a large stone pot, sauté pork belly on medium heat until it starts to release its fat.
4. Stir-fry kimchi in the pork fat for a couple of minutes before adding onions and scallions. Sauté for a few more minutes until onions are slightly translucent.
5. Add the sauce, kimchi juice, and dashi stock. Simmer for 10–15 minutes.
6. Add tofu, cover with a lid, and simmer for a few minutes.
7. Garnish with scallions and serve with rice.