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Kimchi-jjigae

Ingredients
400g (14 oz) diced pork belly
2 tbsp peanut oil
3 spring onions, white part sliced about 2cm thick, green part finely sliced
1 yellow onion, sliced
3 cloves garlic, diced
500g (17.6 oz) kimchi with the juice
2 tsp sugar
1 tsp salt
2 tsp gochugaru (Korean red pepper flakes)
2 tbsp gochujang (Korean red pepper paste)
500ml (17 fl oz) chicken stock
300g (10.5 oz) tofu
rice, to serve

Method
1. Begin by placing a large pot over medium-high heat and add the peanut oil and diced pork belly. Cook for 5-6 minutes, stirring often, before adding the onions, garlic, and kimchi. Stir well and continue cooking for another 4-5 minutes.
2. Now add the white parts of the spring onions, sugar, salt, gochugaru, gochujang, and chicken stock. Stir well, cover the pot, and let it simmer over medium-low heat for 25-30 minutes, stirring every 5-10 minutes.
3. Remove the lid, add the sliced tofu, then replace the lid and continue to cook for another 5 minutes. Garnish with the green parts of the spring onions and serve with steamed rice.

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