Kimchi jjigae

Method

Heat sesame oil in a large pot or heavy-bottomed clay vessel (ttukbaegi) and fry the diced pork belly until lightly browned, then add minced garlic and cook until fragrant. Add the chopped kimchi and sauté for 2-3 minutes to release its flavours. Pour in the kimchi juice and stock, then bring to a boil. Stir in the gochugaru, doenjang, and fish sauce, then add the sugar and sliced onion. Reduce heat and simmer for 15-20 minutes until the pork is tender. Add the tofu cubes and spring onions, then simmer for a further 3-5 minutes. Taste and adjust seasoning with salt if needed, then serve hot in the cooking vessel or in bowls.